Chef Lamar Moore shares practical strategies for managing restaurant costs—like portion control, daily ordering, and local vendor relationships—while still delivering value.Takeaways:Menu costing, portioning, and vendor partnerships are key to margins.Guest perception of value must match pricing and product.Profitability is built over years, not months.Want to connect directly with industry thought leaders like today’s guest? MAJC has built a community of hospitality professionals, where insights and tools help drive sustainable, profitable businesses. To get early access to the MAJC community, sign up at www.MAJC.ai.

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