Controlling Food Costs

Few basic concepts of restaurant operations are more universally accepted as crucial to success as good control of food costs. At the same time, few concepts are as commonly, at least partially, misunderstood. The fundamental idea of “buy low – sell high” is an easy...

10 Critical Points of Kitchen Sanitation

I don’t think I am going out on a limb to say that most of us don’t get into the restaurant business because of a visceral attraction to the field of sanitation. More likely, we chose this path because of a love of food and wine, a proclivity to hospitality, or the...

How to Determine the Most Effective Staffing for Your Kitchen

Not Too Many, Not Too Few Along with food costs, kitchen payroll is one of the two most important, easily quantifiable things for a chef to control in his or her kitchen. Like controlling food costs, payroll is a balancing act between what is obviously sufficient, but...