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Higher menu prices to offset staff and food waste

by User Not Found | Jul 04, 2016
50% of respondents admit they do not track prepared waste.

Two thirds of restaurant operators in the US, UK and Australia say they are having to increase menu prices to offset rising staff and inventory costs, according to Oracle’s new study, Cost Control in Food & Beverage. Thirty-eight (38%) percent say they will be raising prices in the next six months.

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