Synergy Suite

DECEMBER 21, 2023

Portion Control Issues Inconsistent portion control during food preparation can also lead to inventory variance. If your chefs and kitchen staff are not following standardized portion sizes, it can result in overuse of ingredients and increased food costs.

Portion Control 52

Portion Control Information Menu Planning Training 52

MBB Hospitality

NOVEMBER 15, 2023

Leveraging technology can streamline these processes, reducing waste and ensuring precise portion control. Implementing software that integrates with your point-of-sale (POS) system can provide real-time data on food usage, allowing for immediate adjustments in purchasing and menu pricing.

Pricing 52

Pricing Training Portion Control POS Systems 52

7 Shifts

JULY 5, 2024

For example, training your kitchen staff on portion control can reduce food waste, and teaching your servers to upsell high-margin items can boost sales. Use the right tools for your restaurant Having the right software can make a big difference in how effectively you can manage your restaurant’s finances.

Scheduling 97

Scheduling Portion Control Cost Reduction Accounting 97

The Restaurant Times

JULY 28, 2021

A well-trained chef will know the exact amount of ingredients to be used in any dish without wasting any of it. . Furthermore, the team must be trained to use various methods to monitor, reduce, and store waste sanitarily. . Until and unless these sources are identified, it will be quite impossible to control the wastage.

Portion Control 52

Portion Control Training Pricing 52

7 Shifts

JULY 25, 2024

Train staff to recommend appetizers to diners. This software helps you assign FOH and BOH staff as well as monitor events to keep everyone on track. By strategically creating combos, you can drive increased sales per customer and boost their dining experience through simplified ordering.

Special Events 97

Special Events Catering Events Workshop 97

Synergy Suite

OCTOBER 12, 2023

Efficient portion control and recipe standardization can reduce waste and control expenses. Upselling Train staff to consistently suggest higher-margin items, special dishes, or add-ons to boost revenue. Nurturing strong supplier relationships to negotiate better pricing on quality ingredients is vital to control costs.

Portion Control 52

Portion Control Pricing Accounting Procurement 52

The Restaurant Times

JUNE 28, 2021

They should be trained to chop the raw material themselves in the correct portions rather than buying pre-chopped inventory that costs more. Deploying POS software in your restaurant helps in keeping track of inventory and improves shelf life management. As for the staff, they should always avoid inventory mishandling.

Procurement 52

Procurement Pricing POS Systems Portion Control 52

Synergy Suite

APRIL 18, 2024

Train staff. It can be rewarding to train staff on upselling and cross-selling techniques. Here are a few of the top advantages: Inventory Control: By tracking, analyzing, and managing food costs effectively, inventory costs will be lower and inventory management will be more efficient.

Pricing 52

Pricing Portion Control Accounting Training 52

Synergy Suite

OCTOBER 26, 2023

Training staff on proper handling and storage procedures is essential to prevent unnecessary spoilage. By emphasizing robust inventory control as a solution to ingredient waste and spoilage, restaurants not only enhance their sustainability efforts but also optimize costs, contributing to a healthier bottom line.

Pricing 52

Pricing Portion Control Communication Menu Planning 52

Modern Restaurant Management

JUNE 19, 2020

By making our invoice digitization and recognition software available free of charge, we’re giving any restaurant the capability to better monitor their spend, make more informed purchasing decisions, and ultimately, improve margins.” Ensuring clean through rigorous, on-demand training, auditing and compliance verification.

Sanitation 145

Sanitation Information Marketing Document 145