With perishable ingredients and fluctuating sales, controlling food costs in restaurants can be highly challenging. However, restaurant leaders aren’t at the mercy for shifting wholesale prices and employees’ habits. By implementing several strategies strengthened with technology to better understand how food and money flows through the business, owners and operators can spot potential leaks in profit while constantly working to improve margins.
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“Automated forecasting drives the “smart stuff” in restaurant business operations by comparing daily sales trends between this year and last year. Using past sales data to predict upcoming sales informs smart inventory decisions, and smart prep driven by sales forecasts enables food prep with less food waste…”
Page 2 | How do I optimize my food cost percentage?
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