We integrated our nutrition analysis process into our computerized recipe software, allowing us to use live nutrition data on every recipe to verify accuracy. The data for calories, carbs, sodium, fat, etc., would quickly red flag bad recipe data. As we refined recipe accuracy, we greatly improved food cost accuracy and were able to set retail prices based on the true costs. The result was much more accurate recipes, cost data, nutrition data and retail prices—improving net profit and efficiency.
Randy LaitSenior Director of Hospitality ServicesNorth Carolina State UniversityRaleigh, NC
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