One budgeting tip I rely on is tracking ingredient yield rather than just purchase price. For example, buying bulk chicken might seem cheaper upfront, but if I don't account for trimming and waste, the real cost per usable portion is higher than expected. I've implemented a system where every prep cook logs the trimmed waste daily, which helps identify where we lose value and adjust orders accordingly. The area I focus most on for cost control is perishables—vegetables and fresh herbs, especially. I work closely with suppliers to get just-in-time deliveries, which reduces spoilage without compromising quality. This approach has lowered food waste by about 15% in the last six months and keeps our kitchen expenses aligned with actual usage rather than estimates.