DAYMARK SAFETY SYSTEMS

Operating expenses are up and income is down throughout the entire food service industry. After taxes and expenses restaurants that make money, according to the National Restaurant Association, have bottom lines at 0.5 – 3.0 percent of sales.

This tiny percentage is the difference between being profitable and going under, and it drives home the importance of controlling food cost.

The best way to control food cost is to have a proper food-rotation system in place.