Most operators think they’re managing food costs. Ronald Cardwell thinks they’re just guessing.
As Commodity Director at Restaurant Technologies, Ronald has a unique vantage point: tens of thousands of kitchens and decades inside the oil and biofuel industries. And his message is blunt: if you’re not measuring it, you’re losing money.
In this episode, we get into why fryer oil might be your highest-margin opportunity, how to identify invisible cost leaks before they wreck your menu, and the underrated power of treating every ingredient like a commodity – with strategy, not habit.
If inflation is the headline, this is the fine print. This episode is for operators who are ready to stop gambling with their margins and start managing with intention.
To learn more about Restaurant Technologies and their management systems, visit rti-inc.com.
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