University Restaurant Learning Centre

Small Businesses

Cut Costs Without Cutting Corners
Inventory Control Basics
Are Plant-Based Proteins the Way Forward?
Delivery / Take-Out: 3rd Party or In-House?
What’s the Ideal Menu Size?
How to Set Yourself up for Success in Inventory Management
Chef’s Tables/ Open Kitchen: Helpful or Hindering?
Allergen and Nutrition Tracking: Why is it Important?
Best Practices in Prepping
Where Does a Menu Price Come From?
10 Tips to Reduce Inventory Costs
Business Models & Delivery Apps