Page 6 - Managing Food Cost Email Newsletter
P. 6
Manage Food Waste
When deciding to do this, be sure and
Keep record of all the waste your
factor in labor costs to make sure it
restaurant generates.
really is saving you money.
Use a waste chart and write down any
of the following:
Food returned because it was
made incorrectly.
Food that was spilled in the
kitchen or on the floor.
Food that was burned in the
kitchen.
Extra portion sizes that get thrown
away.
WWW.BONDESQ.COM,
for more information
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