Your guide in to a commercial kitchen budget

Those are principles what you need to follow, other may be developed to control your budget as well including and not limited to storage, labelings, deliveries etc.

1.Always fallow a menu with recipes

2.Practice portion control

3.Control over production

4.Reduce buying convenience products

5.Rotate stock

6.Practice good hygiene and follow a good cleaning schedule

7.Monitor to avoid theft


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