Through the use of modern storage equipment such as refrigerators and freezers, restaurants and bars are able to reduce waste and manage margins effectively. The widespread use of the refrigerator for food storage in restaurants has made it possible to store food for a long time without having to spoil it, which would have led to waste and costs for restaurants. Restaurants can now order perishable food items, store them in the refrigerator and make them available to customers whenever they are needed. Say no to plagiarism. Get a tailor-made essay on "Why Violent Video Games Shouldn't Be Banned"? Get an Original Essay This method of cost control, however, has been criticized by some people because some restaurants keep food in these refrigerators for so long to help minimize spoilage. But it's important to note that food stored too long in the refrigerator or freezer may be of lower quality but may not make anyone sick (Dershowitz, 2018). This cost control technique is one of the most effective techniques in almost all restaurants because the costs of such equipment are relatively low. It is very noticeable because almost every restaurant I have visited has a refrigerator that is used specifically for food storage to avoid waste and reduce costs. Supply Chain OptimizationSome restaurants and bars today use mobile apps and other software to input and perform data analysis on a daily basis. Such apps and software allow users to digitally record inventory counts directly within the store. They are able to register custom units such as bags, cases and cans, making it easy to track inventory. This approach also integrates easily with backlog systems such that the system can automatically trigger a purchase order when inventory drops below a certain level. With daily inventory costs, restaurants, in particular, understand exactly the items and corresponding quantities they need to order on a daily basis and, by doing so, will be able to determine the correct levels per stock, thus helping to reduce inventory in excess and food. deterioration (Alonso & Krajsic, 2014). In my opinion, this practice is not effective because it is not widely used. Very few restaurants and bars apply this technique in cost control operations. One of the reasons for this infectiousness is perhaps the technical nature of the approach. The technique requires special skills to work effectively. Furthermore, the installation of such software and maintenance may be an additional burden for most restaurants and bars, thus not a favorite of many of them. Furthermore, the technique is not simple to use unlike other techniques, it is because of such technical aspects that this approach is not effective in most bars and restaurants. Having a Variety of Vendors or Suppliers Having many suppliers is an approach used by restaurants to help control costs. This is because, if a restaurant has only one supplier for all its items, it will be subject to any changes in the cost structure which in many cases never benefit the business. Therefore having many suppliers helps in cost control as the company has many suppliers to choose from and can always work with suppliers whose prices match the restaurant's cost levels. According to Dopson & Hayes (2015), having many sellers gives the company the flexibility to quickly search for the best prices that match the company's operating costs. This approach is very effective in many.