One of the challenges a chef faces when minimizing food costs is maintaining the quality of the dishes

while reducing ingredient expenses. One possible solution to this challenge is to focus on ingredient
substitution and portion control. To implement these solutions effectively, chefs need to have a good
understanding of their food costs and track their expenses accurately. By keeping a close eye on their
inventory and adjusting their menus and portion sizes accordingly, chefs can minimize their food costs
while still providing high-quality, delicious dishes to their customers.