Tips to improve your bottom line!
Running a profitable canteen is your main objective, while still creating nutritious and delicious meals that meet the needs of your customers.
Tips to Up Your Profits:
Here are three ways you can keep your costs low and your profits high.
COST PER PORTION:
Keeping costs down per meal is your ultimate goal. You can achieve this through portion control, minimising wastage and updating your menu to remove dishes that don’t sell.
Seasonal ingredients are readily available and abundant, meaning they are much more cost effective.
YIELD PER PRODUCT:
When choosing products to cook with, select ones that produce the highest overall yield to get the most value for your money.