Often times we have found that food service operators believe that procurement strategy should be based on conflict and competition rather than partnership. In other words, some operators believe that getting the best price means nothing but hard negotiating and keeping a supplier’s proverbial feet to the flames. In reality, negotiation is only one piece of creating a larger, more successful Read More »
Proper product storage procedures are critical in controlling food service costs, as well as managing restaurant product quality and consistency. While not the most interesting of food cost control topics, any restaurant cost control efforts that fail to include proper storage procedures will fall short of their mark. To better understand both the importance and details of correct food servic Read More »
