How increased efficiency can offset the impact of higher food costs

05/2/2011 |

Higher commodity food costs are eating into every restaurants' budget, making it more important than ever to use efficient practices that cut waste and crack down on food "disappearing" through the back door, writes loss-prevention consultant D.B. "Libby" Libhart. In addition to controlling the inventory itself, Libhart offers tips for managing front-of-the-house transactions to prevent inventory shortages.

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