Managing Portions, Theft, and Waste

RESTAURANT STRATEGY

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26d ago 26:06

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#437 - Managing Portions, Theft, and Waste

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Understanding the variance between THEORETICAL and ACTUAL food cost is crucial to running a profitable restaurant. On today's episode we're talking about the three biggest culprits when it comes to the operation piece of executing foodservice.

Portion Contral
Waste Management
Monitoring Theft

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