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	<title>Shopping Chef John &#187; costs</title>
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	<description>Recipes, Cooking and Kitchen Equipment education</description>
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		<title>Increase Bottom Line &#8211; Food &amp; Inventory Costs</title>
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		<pubDate>Mon, 08 Jun 2009 00:09:06 +0000</pubDate>
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		<description><![CDATA[Restaurant owners and operators are always looking to increase their profit or “bottom-line”.  But what most of them don’t do is cost out, or standardize their recipes, create inventory controls, and track waste.  This is usually because they simply are not knowledgeable in kitchen operations or just don’t consider those areas. I have spent my [...]]]></description>
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