Off-setting labor cost increases with menu and purchasing brilliance

Rising labor costs are affecting restaurants and hospitality businesses more than ever. So smart operators are looking at how they can off-set these rising costs by making sure their recipes and menus are as profitable as possible, and getting complete control over purchasing and inventory.

In this webinar, Angela Hart and Stewart Maranello discussed how to cut costs, admin and errors by looking at the following areas:

  • Effective waste management
  • Menu engineering
  • Nutrition and allergens
  • Vendor relationships
  • Account payable
  • Food waste
  • Mobile efficiencies
  • Analytics

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Off-setting labor cost increases with menu and purchasing brilliance

 

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