Curbing commodity costs means keeping an eye on long-term strategies
By Robin Schempp
The struggle to stem rising or fluctuating food costs is never-ending. And a chef’s approach is often predictable: Engage in reactive, prescriptive, cost-reduction methods, such as cutting
low-profit leaders, reducing portions or lowering quality. These measures — while often providing short-term relief — can have long-term consequences, such as impacting guest loyalty, brand positioning and even overall growth.
Meanwhile, margin-reducing minimization methods in turn diminish our power to provide
flavor-forward trends, ingredients and techniques that deliver higher value. Clever culinary menu-crafting strategies that enhance rather than reduce may just stem the tides of
ever-rising food costs while amplifying value.
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