'Food cost is a top concern for restaurant owners. The gut response is to increase prices on your menu, but there are many things you can do to control your food costs without having to increase prices. In this information-packed session, you will learn what the most important controllable number in your restaurant is and how you can put systems in place to not only control it, but reduce it and make money. What you’ll learn: - The one number you must know to have any chance of making money - How to calculate Cost of Goods Sold and four calculations you can take to the bank - Why shelf to sheet equals speed and accuracy - How to simplify the ordering process and make sure nothing gets missed - The keys to tracking sales to ensure your numbers don’t lie Join us for this free webinar and learn these key systems and tips for calculating and lowering your restaurant\'s food costs!'
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