How to Reduce Food Cost Without Giving in on Quality

Joris Brabants

Joris Brabants

Executive Chef 13th January 2020
Joris Brabants

Joris Brabants

Executive Chef

How to Reduce Food Cost Without Giving in on Quality

In the hospitality industry food costs averages between a whopping 28%-35% of turnover. Reducing food costs is serious business. It affects your bottom line big time.

Let’s face it, the basic equation of check average divided by food purchases simple doesn’t cut it anymore in the highly competitive restaurant industry.

You need accurate insights into food costs.

So how do you bring food cost down without giving in on quality?

Read my 9 tips here: get.apicbase.com/reduce-food-cost/

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