Complete guide to controlling and reducing food costs
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Every time you buy food, you invest in your business.
How can you increase your returns and protect them from being squandered?
Our complete guide on controlling and reducing food costs will aid you on your journey to cutting your food waste and boosting your profit margin, all whilst reducing your business's environmental footprint.
Chapter 1 - Calculating food costs
Find the correct calculation for your business and which figures you need to calculate your food cost percentage.
Chapter 2 - Menu pricing strategies
After discovering the actual cost of creating your food, we guide you through the different methods of pricing your food to ensure a healthy profit.
Chapter 3 - Controlling food costs starts in the inventory
Learn how inventory affects the management and reduction of food costs, the common errors inventory systems prevent and the information you should know.
Chapter 4 - Preventing food waste & lost profits
Understand the extent of the food waste problem and simple measures to prevent its damage to the environment and your bottomline.
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