3 things that food service businesses can do to increase both their sustainability and their margins

IntoFood

IntoFood

Standard Supplier 29th September 2017

3 things that food service businesses can do to increase both their sustainability and their margins

Over the last five years we have identified 3 proven ways for chefs to drive their kitchens in a profitable and sustainable direction. They can then gain extra value by communicating their sustainability with guests and customers.

The three key areas are menu engineering, production control, and sales mix. By tailoring these torwards more sustainable and profitable dishes, chefs can really unleash their creativity and make a difference.

You can read the full article here : www.intofood.no/blog/2017/9/22/3-ways-food-service-can-increase-sustainability-and-margins