Saving on Food Costs Without Sacrificing Quality

Many in the restaurant industry believe the products they purchase for their menus are second to none. However, are those products being purchased for their own emotional benefit or for their guests? What restaurant operators view as a quality product can be different than their guests’ perception, which means operators should rethink what they're doing and possibly realize some savings in the process.Food quality includes external features such as appearance, texture, and flavor and also factors such as federal grade standards. It can also mean different things to different brands. For example, food labels such as organic or locally sourced are important to some consumers and not others. Regardless of the size or type of restaurant brand, the quality of the product must always meet or exceed the specifications.Clearly, a quick service, fast casual, or casual dining steakhouse can’t match the food quality specification levels of a high-end steakhouse. The same holds true with any…