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Flavor Foresight

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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