Generating periodic food cost percentages is likely a common routine for most food service operators. While establishing these costs is highly valuable, the mere act of calculating food cost figures does nothing to lower costs, unless the underlying causes of food cost variances are identified and eliminated. The difficulty with doing so is that identifying these variances is not always an ea Read More »
Too often, the terms “food purchasing” and “food procurement” are used interchangeably within our industry. There is, in fact, more than a semantic difference between these two terms within the context of the food service industry. Read More »
