chefs-resources

[chefs-resources]

Food cost control is a complicated beast and yet it is one of the key criteria used to evaluate the success or failure of a chef or restaurant manager. Food cost control can be broken down into 9 primary areas which you need to manage effectively which we discuss in detail below.

[chefs-resources]

40 Thieves of Food Cost - Part 1

[chefs-resources]

Sales Mix Form Overview and Utilization

[chefs-resources]

Buckley Bay Oysters have firm meats with a medium brininess, a crisp clean flavor and light melon finish. They are from the shores across from Denman Island in Baynes Sound on the Eastern side Vancouver Island in British Columbia.

[chefs-resources]

Knife review of the Vie Belles 5.5" Utility Knife - Reserve Series

[chefs-resources]

We are examining the differences between theoretical food cost vs actual food cost, what things impact them, and what is an acceptable variance between the two when it comes to your P&L meetings. Theoretical food cost is your Sales Mix, knowing this number is essential in evaluating the success or failure of your venue

[chefs-resources]

THE FOOD COST PERCENTAGE MYTH – WHY STANDARD FOOD COST EVALUATION TECHNIQUES ARE INSUFFICIENT

[chefs-resources]

Vie Belles Damascus Santoku Reserve Series Review

[chefs-resources]

Vie Belles Damascus 8" Chef Knife Review

[chefs-resources]

8 Tips on How to Manage Kitchen Staff

Always Give Clear, Specific Instructions Regarding Expectations & Standards

Explain your Reasons and Why you Think the Way you Do

Know When to Put Your Foot Down

Always have a pre-service

If the Shift is Going to be Ugly, Warn the Staff Early!

Always be Mindful of the Way You Criticize/Instruct Your Staff

Teach Self-Discipline & the Importance of Choices

Do Your Best to Accommodate Their Life

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