Restaurant Engine

OCTOBER 27, 2021

4: Take a Look at Portion Control. Does your kitchen staff serve portions that are too big? If you are over-portioning your plates, your food costs are going to explode. Control your food costs as well as your labor costs. Plan your menus, train your staff, and look to the future. tweet this).

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Portion Control Article Pricing Budgeting 90

MBB Hospitality

NOVEMBER 15, 2023

Leveraging technology can streamline these processes, reducing waste and ensuring precise portion control. Train your staff to understand these margins as well, so they can effectively upsell higher-margin items. Training for Efficiency Staff training is a critical component in controlling costs.

Pricing 52

Pricing Training Portion Control POS Systems 52

Modern Restaurant Management

DECEMBER 21, 2022

Technology aids this evolution in every way possible including: ordering kiosks, quick training apps, AI powered drive throughs and computers or robots cooking the food. As a result, an increased emphasis will be placed on journey mapping the entire guest experience and ensuring that value is added at every touchpoint.

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Pricing Portion Control Budgeting Marketing 167

LimeTray

FEBRUARY 27, 2021

Even small dessert cups and ice cream containers to hold kids-sized desserts can help ensure portion control. And lower toilets, sinks, soap dispensers, and towel dispensers can help kids who are potty trained. Train Employees. Hire good employees and train them to deal with children and children will respond to them.

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Portion Control Training Presentation Blog 52

Synergy Suite

NOVEMBER 30, 2023

Effectively managing food costs is essential for maintaining profitability and sustaining a competitive edge and involves monitoring ingredient prices, negotiating with suppliers, minimizing waste through proper inventory control, and implementing portion control practices.

Portion Control 52

Portion Control Scheduling Pricing Training 52

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.

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Portion Control Information Menu Planning Training 52

The Restaurant Times

OCTOBER 5, 2020

Adopt measures to decrease the amount of food you throw away by focusing on correct portion control. Hire qualified staff and provide them with proper training to be efficient and more productive. Similarly, you can train your staff to multi-task. Restaurants generate high utility bills.

POS Systems 52

POS Systems Portion Control Training Procurement 52

Modern Restaurant Management

DECEMBER 17, 2020

Based on a survey 2,094 employed respondents, the report finds that less than half of managers (48 percent) have been trained in key areas such as one-to-one meetings, coaching, recognition, or professional development. “Organizations need to offer widespread training to all managers to empower them to better lead their teams.

Travel and Tourism 167

Travel and Tourism Sanitation Marketing Training 167

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. Help your team understand restaurant P&L implications Educating your team on managing costs can foster a culture of financial responsibility within your restaurant.

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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

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

7 Shifts

JULY 25, 2024

Train staff to recommend appetizers to diners. Novice home cooks who want to hone their skills through the step-by-step instructions included with meal kits Meal kits and subscription boxes both offer a steady income stream for restaurants, even during slow seasons.

Special Events 97

Special Events Catering Events Workshop 97

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

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. The perishable products must be bought continuously in small quantities to be quickly finished before their expiry date, whereas long-lasting raw materials can be purchased in bulk.

Procurement 52

Procurement Pricing Portion Control POS Systems 52

Modern Restaurant Management

SEPTEMBER 15, 2020

TIPs offers training for individuals on the responsible sale, service and consumption of alcohol. It comes in single-use, portion-controlled pouches for easy distribution to diners eating in or taking out. For general support of Liberty’s Kitchen’s food service training program and emergency food provisions.

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Marketing Sanitation Multi-Unit Operations Information 162

Modern Restaurant Management

JUNE 19, 2020

launched the Ecolab Science Certified Program, a comprehensive program combining advanced chemistry with new public health training and audit verification to deliver a higher standard of cleanliness for public health and food safety required due to the COVID-19 pandemic. Ecolab Science Certified Program. Ecolab Inc.

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Sanitation Information Marketing Document 145

Hotelogix

JANUARY 21, 2025

Portion Control : Offer flexible portion sizes to minimize leftovers while meeting guest needs. Staff Training Challenge: Staff may not know why or how to follow sustainable practices, leading to missed opportunities to save resources. Donation Programs : Partner with local food banks to donate surplus food.

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Travel and Tourism Demo Portion Control Workshop 100