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How to Improve the Profitability of Your Menu in Just 30 Minutes with Plate-Cost Analysis

PROFITABILITY, FOOD COSTING, RESTAURANT BOOKKEEPING, MENU PLANNING How to Improve the Profitability of Your Menu in Just 30 Minutes with Plate-Cost Analysis If you haven’t looked at menu pricing vs. supply costs in a few months, you might be losing money. Here’s how to analyze Cost of Goods Sold (COGS) from your restaurant bookkeeping down […]

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