Dish adjustments, like the weight and trim of beef, can lead to substantial savings without sacrificing quality, chef Martin Lynch told the Taste of Tourism conference at the Culloden hotel.
Flavours from the Taste of Tourism Conference at the Culloden Hotel
Mr Lynch told delegates that food cost control is crucial for the financial health of bars, restaurants, and hotels.
Accurate menu pricing and controlled food costs directly influence profit margins and overall gross profit.
He said recent VAT changes and government support measures have further impacted the industry’s financial landscape.
The conference at the Culloden Hotel in Hollywood showcased the vibrant intersection of food and travel. The event featured a series of engaging presentations, panel discussions, and opportunities for networking, all aimed at enhancing the culinary tourism experience.
