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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:

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.