Horizon Hospitality
JULY 17, 2024
In an era marked by inflation and supply chain disruptions, restaurants face the formidable challenge of maintaining profit margins while food costs soar. The confluence of these economic pressures demands innovative approaches to menu planning, cost control, and supplier negotiations.
Hotel Owner
SEPTEMBER 9, 2024
While waste can occur throughout the supply chain, it is crucial for hotels to focus on internal practices, especially in their kitchens and restaurants, where they can directly implement change. Portion control Portion control is a straightforward yet powerful strategy in the battle against food waste.
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Synergy Suite
AUGUST 9, 2023
Achieving this outcome is often a goal for restaurants, indicating effective inventory management, portion control, and minimal wastage. Here are some practical measures that restaurants can adopt: Recipe Standardization: Ensuring accurate documentation of recipes and consistent portion control is crucial.
Synergy Suite
DECEMBER 21, 2023
For restaurants, where precise inventory management is essential for controlling costs and ensuring a seamless supply chain, understanding inventory variance is a critical aspect that can significantly influence the financial health and operational efficiency of an establishment.
7 Shifts
SEPTEMBER 6, 2024
The prices of ingredients can fluctuate due to several factors, including seasonality, supply chain disruptions, and changes in demand. One way to control packaging costs is switching from branded, custom-printed boxes to high-quality but unbranded containers.
Synergy Suite
OCTOBER 26, 2023
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. Portion Control Portion control stands out as a key strategy in addressing the pervasive issue of ingredient waste and spoilage.
EATER
OCTOBER 13, 2020
The obsessive routine helped with everyone’s anxiety: When the news seemed to change hourly in March and April, knowing exactly what was for dinner each night was a small point of control. It’s now been six months; the at-home eating habits we had at the beginning of the pandemic are shifting as supply chains (for now) stabilize.
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