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For example, if labor costs are consistently high, you might consider optimizing staff schedules or using labor-saving equipment to reduce expenses and increase your net profit. Reviewing and optimizing staff schedules can make a big difference. You may need to adjust your staff schedules to align better with peak dining times.
Effectively managing food costs is essential for maintaining profitability and sustaining a competitive edge and involves monitoring ingredient prices, negotiating with suppliers, minimizing waste through proper inventory control, and implementing portioncontrol practices.
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