1. Sell more of what you have. This may be your best cost-cutting strategy of all. Selling rotates perishables quicker, makes advertising more effective, saves labor faster, and makes the guest happier. Selling doesn’t cost. It pays! 2. Follow your recipes A driving force behind high food costs in the kitchen or behind the bar result from cooks or bartenders that choose to follow their own recipes or measure “by eye” instead of using the prescribed spoons, cups, ...

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