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Chiranjeev

Restaurant & Foods Pvt. Ltd.

Month: April 2021

Bad Portioning – How improper portioning can affect a guest’s experience and the restaurant’s bottom line

In an environment of steadily increasing material costs, non-availability of skilled kitchen staff and an intensely value-conscious consumer, not defining the standard portions of A Grade Ingredients for items on your menu is not advisable. Incorrect portioning practice is something that you don’t want happening in your kitchens. Read on to know more!

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  • Restaurant & Hospitality

Recent Posts

  • Cost Improvement – Tip for the Month – The Thumb Rule for Beverage costs
  • Bad Portioning – How improper portioning can affect a guest’s experience and the restaurant’s bottom line
  • Chiranjeev Gurukul Hospitality

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