Inside Food: Episode 3 - A fresh look at food costs Inside Tourism Business

With food costs accounting for up to a third of the cost of sales, it is crucial that businesses understand the fundamentals of food cost management. Chefs Niall Hill and Mark Anderson join host Ruth Hegarty for this fast-paced discussion on controlling food costs and share their advice on: 
Smart purchasing Menu development and innovation Margin erosion Yield analysis   
Resources: 
You will find practical tools to help you control your food costs in Fáilte Ireland’s Breakfast Innovation Toolkit on the COVID-19 Support Hub. A full transcript of this discussion is available on failteireland.ie/podcasts. 
 
Panellists: 
Ruth Hegarty (egg&chicken consulting) is a consultant and facilitator focused on food, farming and sustainability in business and policy. 
Niall Hill of Niall Hill Foods is a chef and food consultant serving clients in foodservice and food production. 
Mark Anderson is Culinary Director in Ireland for workplace catering company Gather & Gather. 


Listen to a particular topic: 
02:27 – Smart purchasing 
04:59 – Working with the seasons 
09:00 – Engineering menus 
12:11 – Margin erosion 
15:49 – Yield analysis