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.

40 Thieves of Food Cost - Part 1

Sales Mix Form Overview and Utilization

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.

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

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

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

Vie Belles Damascus Santoku Reserve Series Review

Vie Belles Damascus 8" Chef Knife Review

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