2011 April

Menu Design

On April 25th, 2011, posted in: Hints and Tips, Kitchen Management Blog, Support by David0 Comment

We have explored previously the purchase price of ingredients and how the cost of each item is merely a minor element of the true cost of each meal. A more important factor is controlling the amount of waste for any food service. For what is the point of having the cheapest prices of products only..

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Purchasing

In an earlier message we have discussed the need to compare prices from different suppliers and to satisfy yourself that you are purchasing at competitive rates. Equally we have identified that price is not ‘the be all and end all’ of everything and is just one of many factors to consider within your food costs...

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Stocktaking

On April 11th, 2011, posted in: Hints and Tips, Kitchen Management Blog, Support by David0 Comment

Whether a business takes stock or not is always a contentious subject. Accountants are always advising that you should take stock on a regular basis, how else can you calculate your profits. We take a different view, firstly consider what the value of your stock holding is. In most case this is a nominal amount..

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