Menu at the Root of Cost Control
Your menu dictates how much it costs to serve food, the labor hours necessary, the skillset of your
kitchen staff, as well as the supplies and equipment needed to make it all happen. Bottomline: Your
menu is at the root of cost control. Whether you’re writing a new menu or assessing one - let's look at
the whole picture from menu planning to procurement, and operations. You'll leave with a step-by-step
guide that will help control costs and lead to guest satisfaction.