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National Restaurant Association - Cost Management

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Cost Management

Recent Articles

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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