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National Restaurant Association - Cost Management

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Cost Management

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Assess your buys to manage food costs

Restaurant operators finally got some relief from increasing food costs in 2015, according to the National Restaurant Association's 2016 Restaurant Industry Forecast. However, this was the first decline in wholesale food prices in six years, leaving overall food costs elevated. Try these strategies to boost your bottom line.

To control food costs, start at the cook line

Many restaurants lose profit from the cook line due to incorrect portioning, waste and unrecorded sales. Minimize mistakes, improve communication and control your food costs with these suggestions.

Serving up the whole animal: Nose-to-tail cooking

One of today’s hottest culinary trends is nose-to-tail cooking, in which chefs use the whole animal. At Chicago’s Publican, adventurous diners can savor everything from crispy pigs’ earsto  pigtail terrine. Learn how to reduce waste and serve up savory fare at the same time.

To buy, or not to buy?

As about one-third of sales in a typical restaurant go toward food or beverage purchases, now is a good time to reexamine your kitchen workload and decide which items to make from scratch and which to purchase prepared. A thorough “make-or-buy analysis” can cut costs while ensuring quality.

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