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Monitor portioncontrol and inventory to control costs. That means 72% – 65% of the money spent by a customer on a menu item could go toward things like paying cooks, paying servers, paying rent, and taking care of any other costs needed to keep your restaurant thriving.
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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