Help your bottom line by following these inventory and costing tips.

Food production practices have a profound impact on your food costs, waste costs, labor costs and even energy costs. Understanding what and when to produce, as well as how much and how best to produce, can pay off in a big way on your bottom line. Approach production strategically and with cost control goals in mind and you will be well on your way to profitability.

Good service is one of the fundamental building blocks of any successful restaurant. Operators who do not consistently meet their guests’ expectations for good service will find that they have been dropped from their customers’ consideration sets as a viable future dining option. Despite this pressure, there are plenty of opportunities for operators to maximize profits while maintaining high levels of hospitality within their restaurants.

Food Cost Control Tips is a series of no-nonsense suggestions to keep your food costs in check. Each quarter, Food Cost Control Tips spotlights topics impacting food costs in one of four operational areas. This quarter's article focuses on storage as it relates to produce. The tips below are designed to show you how to properly store fresh fruits, vegetables and herbs to ensure peak flavor for your customers and maximum return on investment for you.