Food costs are crucial for quick-service restaurants, where small inefficiencies can quickly add up and eat into your bottom line. With more precise food cost management, you can eliminate excess inventory and decrease waste, increasing margins at every restaurant. The goal is to identify items which experienced a larger than expected price change. If changes in market conditions do not explain the change then the supplier will be asked to address the reasons. The goal is to catch price issues between audits and let the supplier know that this customer is watching carefully.
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