A little something for us Chefs.

I’m going to take a little break from the sustainability thingy for a bit….it’s sustainable, don’t worry! As the website implies this is a sounding board for all things hospitality. Anything from planes, trains and automobiles to edible products in your own back yard.

In the culinary management department there are many things to be considered for the professional chef. Many managers don’t realize…or maybe they do, the chef is responsible for most of the operating costs of a restaurant/hotel. That being, food cost, labour cost and operational costs. Let’s start with food cost. Click the following image for a sample of one of the many tools a chef needs to manage this costly domain, which represents anywhere from 25 to 50% of operational costs. Cheers, and happy holidays!