What are the most efficient practices in pantry management?
Sandhurst Fine Foods CEO Mimmo Lubrano explains what chains can do to save up.
Innovating in labour-saving practices and portion control are just some of the key practices chains can utilise properly to manage their pantries, according to Sandhurst Fine Foods CEO Mimmo Lubrano.
“We’re looking at all options. For us, it might be a question of offering a diced product as opposed to a stripped product. It might be an olive paste instead of olive halves. Ultimately, that saves you money,” he said.
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