Everyone knows that food costs matter and that, if not controlled, they will erode an operation's profitability. That is true whether you're running a white tablecloth dining room, a large restaurant chain or an onsite cafeteria. Controlling these costs is about managing; it's about planning; it's about collecting and using information. It is also about working very, very hard on what is often very easy stuff. The main reason more operators don't do this ...
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