Beyond Basics: Advanced Techniques to Control Food Costs

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Knowing the essential metrics covered in this on-demand webinar will enable you to make more informed supply orders. Combining tight inventory control with recipe costing – breaking down the cost details of menu items and individual ingredients, calculated to the penny to maximize recipe efficiency – is a powerful one-two punch to reduce waste, lower your cost of goods sold (CoGS) and add to your bottom line. In this webinar, you’ll learn:

  • Inventory management best practices
  • How to use recipe costing to track variances between actual vs. theoretical (AvT) food costs
  • How to close the AvT variance
  • How to plan for flexibility to prevent wasted inventory
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