In restaurant management 'cost control' refers to an ongoing practice of taking steps to reduce operating expenses in an effort to increase profitability. The primary objective of food cost...
Most restaurants close their doors within a year of opening. This occurs in the restaurant sector for a variety of reasons, one of which is restaurant cost management. Because...
Managing the finances of the restaurant business has always been difficult. And post-Covid outbreak, handling restaurant costs has become even more tricky. It has changed drastically with changing pattern...
Food wastage is one of the leading concerns in the F&B industry. The amount of food being wasted every day in restaurants is shocking. In fact, food wastage is...
It might not seem so from the outside, but profit margins in the restaurant industry are very narrow. And so restaurateurs are always looking for ways to save money...
A significant portion of edible food that gets thrown out can be put on the plates of the underfed. Alarmingly, the UN has reported that 'about 190 million Indians...
