'40 Thieves of Food Cost - Part 1'

'40 Thieves of Food Cost - Part 1'
12:59 Dec 21, 2023
'Part 1 of a 2 part series discussion on Food Cost Control and the Forty Thieves of Food Cost. There are 9 main areas which require structured procedures and oversight if you are to successfully manage your food cost.  Here is a link to the expanded article on Chefs Resources: https://goo.gl/i4LGHJ  Here is a link to the Sales Mix article: https://goo.gl/HWRoXp  Chef Whiteboard Management Series: * The Myth of Food Cost %  https://youtu.be/_kgmUrXzdWc  Visit our website Chefs Resources  https://www.chefs-resources.com/ - Fish & Seafood Culinary Profiles - Kitchen Management Tools - Excel Downloads for Chefs - Oyster Culinary Profiles - Butchering & Fish Fillet Logs  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  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 control , Restaurant Management , Inventory control , kitchen management , Food Cost Management , chefs life , chefslife , restaurant inventory control , foodcost control , foodcost management , fix food cost

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