Lessons in Food Processing Economics

Every food professional needs to know the basic elements of the business in which they practice even if their normal assignment would appear to have little directly to do with the business. In particular, researchers need this understanding because, as we will see, they are often perceived to be cost centers, and cost centers are vulnerable. It is far more secure to be perceived as a profit center.

Understanding Cash Flow
Every enterprise needs positive cash flow to survive. Cash flow, in business…