A restaurant's chef is discussing food prices with the manager. The manager suggests lowering their quality standards and shopping around for lower priced products to cut costs. The chef rebuts that they should set their quality standards first, then look for the best price for goods of acceptable quality instead. Who do you think has better ideas about reducing price? Why? What are some things the chef and manager can do to reduce the cost of food products without sacrificing quality?

Answer rating: 100% (QA)

The chefs approach of setting quality standards first and then looking for the best price for goods of acceptable quality is generally the better appr... View the full answer