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Cost Control
How Much Inventory Should You Keep On Hand?
The answer to the question is simple. As little as possible. The point is, you don’t want to convert your liquid cash to perishable food
Ron Santibanez
12/22/2022
Ron Santibanez
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Marketing / Sales
The Pricing Decision
Of all the business decisions a restaurateur must make once a operation is up and running, pricing the menu can be the most difficult. Rational
Ron Santibanez
12/22/2022