Cost Reduction Front of House Supply Chain 
Synergy Suite
NOVEMBER 30, 2023
Labor costs can be further divided into two main categories: Back-of-House (BOH) Labor: This includes kitchen staff, such as chefs, cooks, and dishwashers, who are responsible for food preparation and maintaining kitchen cleanliness. Implementing strategies to manage these expenses can lead to cost savings.
Modern Restaurant Management
DECEMBER 16, 2019
“Science will interlace with the food supply chain to boost yields and combat climate change. Celebrating the sustainable, health and cost benefits of lab-grown food will be crucial in educating consumers about nature-identical alternatives. High-tech Harvests. Nevertheless, this may be the most likely outcome.
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