Document Type

Article

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Disciplines

Food and beverages

Publication Details

Licensing World (2009), January Issue, Jemma Publications Ltd, Dublin.

Reproduced with the kind permission of the publisher. Access publisher’s website www.licensingworld.ie

Abstract

Reducing food costs and evaluating ingredient prices shouldn’t be something that you do when you are in financial trouble. Rather this should be a standard practice every time you put something on the menu, every element of every dish from what appears on your menu permanently right down to the daily specials every dish should be cost correctly.

DOI

https://doi.org/10.21427/d7645b

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