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Food and beverages
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.
Murphy, J (2009). Managing Food Costs means Improved Profitability, January Issue, Jemma Publications Ltd: Dublin.