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Advice, Tips, and Insights From Folks Who Have Been There Before...
Question: Controlling Food Costs My executive chef and I have been having lots of problems with foods costs in our restaurant. We have eliminated 97% of the waste, 100% of the theft, reduced our prices with the suppliers, and portion as much of our product as possible, and still are unable to get a 37% food cost down to the theoretical 29.5%. What else can we try?
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