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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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.
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.
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
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.
Modern Restaurant Management
DECEMBER 21, 2022
Development will be deliberate and strategic as supply chain will remain a challenge in the new year." As digital advances, guests will continue to prioritize speed, quality and convenience and decide where they eat based on these factors. " – Frances Allen, CEO of Checkers & Rally’s. "With
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