Coping With The Profit Squeeze
FDH gives pointers on how caterers can deal with the profit squeeze in the face of high food inflation in this month's Eat Out magazine.
Andrew Pond, Business Development Executive for FDH comments: "Generally, food can now account for up to 40% of the total costs in the business and therefore it becomes even more vital in the current climate to manage this side of the business efficiently, whether its knowing which items are the most profitable or where wastage is occurring.
"This is where software support can come into its own, reducing the spreadsheet overload that comes with pouring over reams of figures and data, and 'freeing' up more of your time to spend running the restaurant."
July 19, 2011
