Business Management
Business management resources for food professionals
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![Webinar : Managing Costs and Profits with Chef Manan]()
Webinar : Managing Costs and Profits with Chef Manan
Watch Chef Manan, Owner and Executive Chef at Noi, discuss the principles of managing costs.
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![The Chef’s Club: Cutting Costs without Cutting Customers]()
The Chef’s Club: Cutting Costs without Cutting Customers
Find out how chefs are battling rising cost and inflation without losing customers.
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![Products for cutting costs!]()
Products for cutting costs!
Reduce pressure on profits with help of convenience products which save costs in many ways.
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![3 Major Costs & How To Reduce Them]()
3 Major Costs & How To Reduce Them
Find out what costs to reduce and how best to reduce them
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![Basics of Profit Calculation]()
Basics of Profit Calculation
Learn formulas and find out how to calculate your profit margin.
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![Supporting yourself and your staff]()
Supporting yourself and your staff
In these trying times, it is important to keep your mental and physical in check as well as that of your staff.
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![Smart Preparation Checklist]()
Smart Preparation Checklist
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![Request demo of your favourite UFS products]()
Request demo of your favourite UFS products
Fill in the form below to request demo of your favourite products right at your kitchen.
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![Tips on maximizing staff efficiency]()
Tips on maximizing staff efficiency
Learn how to get the most out of your dining room, kitchen, guests and staff
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![Designing menus for efficient operations]()
Designing menus for efficient operations
Tips to ensure quality food service via simplified menu, reduce wastage and ensure profitability for your business.
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![Ideas to increase sales with limited restaurant capacity]()
Ideas to increase sales with limited restaurant capacity
COVID-19 guidelines dictate what guest seating is limited to only 50% capacity, find out how to make the most of sales with thi...
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How to increase table turnover?
Catering to a maximum number of customers and satisfying them with a great dining experience is the aim of every restaurant.
