'Restaurant Food Cost Control and the Forty Thieves of Food Cost This is part 2 of a two part series on food cost management. The printed version of this discussion is here: https://goo.gl/DqSmq4 Read the 40 Thieves of Food Cost here: https://goo.gl/NDoF3M The Sales Mix form is here: https://goo.gl/d9zNm7 Chef Whiteboard Management Series: * The Myth of Food Cost % https://youtu.be/_kgmUrXzdWc Our Excel Video Demos for Chefs: * Excel for Recipe Costing & Inventory https://youtu.be/vDvxeuRA_dc * Excel for Event Planning https://youtu.be/MnwopmKgfYo * How to Scale a Recipe https://youtu.be/QG_TCs1FYOA Our Videos with Master Bladesmith Bob Kramer: * In the Shop w/ Bob Kramer https://youtu.be/BYk0SwL8B3M * Knife Sharpening w/ Bob Kramer https://youtu.be/-3suCV1UqMc Chefs Resources Knife Reviews * Shun Ken Onion 10\" Chef Knife https://youtu.be/X3-bhpqpgMs * Bob Kramer Essential 10\" Chef Knife https://youtu.be/uxjl7F46nfs * Dalstrong Shogun 9.5\" Chef Knife https://youtu.be/XwjRvtu3uk4 * Vie Belles 7\" Santoku Knife https://youtu.be/8RI0pplZKOk'
Tags: food cost , food cost control , Restaurant Management , Inventory control , kitchen management , Restaurant financials
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