Cutting food costs is hard. It requires tremendous control over your inventory, procurement operations, and recipes. In this webinar, JP Serhal shares the insights we’ve acquired by spending time in the back office of over 2,000 F&B businesses, seeing how they organize their operations and make decisions to keep their food cost under control. 

What you’ll learn in this webinar:

• Why Cutting Food Costs Is Hard
• The Mindset Of Successful F&B Businesses
• Tips & Best Practices You Can Apply Today
• How Inventory Software Can Help

Duration: 30 minutes