THE PRICE OF NOT BEING CONSCIOUS WITH COST

Now , when it comes to volume production some formulating is required. You should consider pricing, portion size, and the unit cost of your ingredients.They should all be considered. Now the products you purchase on a regular basis no matter what size your recipe calls for should be watched closely, as this will effect your overall cost. So you may want to consider purchasing in bulk ingredients that are non-perishable like salt or pepper. I would suggest checking out wholesalers like Costco or BJ's, and their competitors. Also, get in the habit of shopping in local markets like the North End Farmer's market. You can price shop various supermarkets and or chain stores like Walmart for the lowest prices. Futhermore relationship building is key so get to know your local vendors and suppliers. As for myself , I have been working in the industry for sometime and I have many vendors that I do business with on regular basis. Also, I like to keep up with the industry by attending food trade shows and workshops. I routinely keep in contact with people in the industry. It helps now that we social networking on the Internet which has been a considerable tool in building my contacts. And I find it just as if not more effective to meet people face to face or through recommendation through word of mouth. Now it goes without mentioning that keeping records and files are very important. I suggest you get into the habit of keeping your references and manuals handy and where they can be accessible at all times. And as crazy as this may sound keep up with news, especially the stock market! Recently, I just read that sugar cane is in demand and prices were planning to go up. So now if I you are using this ingredient on a regular basis start price shopping and stock up!

Again, I can offer you my personal consulting services, just let me know by contacting me directly through my website http://www.bostonfooddesign.com/ . Please feel free to leave me your comments.

Check out my next blog it addresses time management!

Signing off for now and back to work .

Chef Sam!