March 22, 2018

Freelance Chef

I want to talk a little about what menu engineering is. Most people might have seen it on my website and wondered "what the heck is that". I am here to tell you it is one of the most important analysis you will do to make your menu as efficient as possible.

Your menu is...

May 28, 2016

Freelance Chef

We all know how important inventory is. It is in fact a Chef's report card at the end of the month. It is really the only true unbiased statistic you will get to tell you how well you are running your kitchen. It simply tracks if you are getting the proper profit behin...

March 29, 2015

Freelance Chef

Ahh Monday morning, you grab a cup of coffee, look at the weekends sales figures, browse your suppliers special fresh sheet. Your eyes focus on a few interesting deals: Top Round roast $2.75 a pound, Pork loin Center muscle 1.99 a pound, and hey they have a product cal...

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