If you were asked to lower your food costs, where would you start?

"If I needed to lower food costs, the first place I would look is what is being thrown out most often, and which menu items the ingredient is being used. I would tweak the menu in a way that we could eliminate or cut back on that ingredient. Also, having efficient and talented staff in the kitchen is an undeniable way of eliminating waste. Great staff will burn dishes less often, for instance, and will be able to keep an eye out for food waste as well."

"Food costs are vital to a company's success and profitability. If I were asked to lower food costs, I would begin by working with my suppliers to lower costs. I could ask about ordering in bulk but still receive multiple shipments so that storage is not an issue. In my current role, I reevaluate the menu every six weeks and will tweak or eliminate menu items that are not selling."