Product waste, menu engineering, and recipe management all contribute to a well-managed food cost. What about Supplier pricing though? How is this managed and could paying high prices actually be your own fault?
What kind of checks and balances does ChefMod have in place to make sure that we are constantly getting the best pricing available?
Failing to Receive/Request Quotes ahead of the purchase. One of the simplest questions you can ever ask your supplier is “can you do better?”. Get a price for items you’re buying, and always ask them to do better. You would be surprise on how powerful this one question can be. 2. Poor Organization and Planning: Set […]