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As a restaurateur, one of the essential components of managing your food cost is managing your inventory process -  from actual counting to verifying the variances at the end of each business day. It is a tedious process since most of your items are highly perishable,...

Your Chef got sick and can't come to work. While I know of some chefs who will still come to work while feeling unwell, this isn't always the case. As owners of a food service business, how do you make sure that your kitchen will still be serving the same quality of...

“Today’s preparation determines tomorrow’s achievement.” This is so right when running a restaurant kitchen! There are so many things to think about, and you know that once your business hours start, your kitchen can be chaotic. Particularly in food preparation, your...

One of the most significant contributors to food wastage in the food service industry is when the kitchen staff prepares food to accommodate a peak period, only to have things slow down. Not only does this practice affect your profits, but the guessing and exclusive...

In culinary terms, yield is how much that remains after a product has been trim or processed. Why should every food business kitchens pay attention to this? By knowing the yield of every ingredient, product or recipes you use, you will be able to do more accurate food...

The proper ways of cutting vegetables and meats are basic knowledge that every chef or kitchen staff involved in food preparation should know.  Proper food cutting improves food quality and presentation. When fruits, vegetables and meats are cut, chopped or diced the...

Ah, the rising food cost. It never fails to create significant challenges. Here in Australia, The recent widespread drought is making food more expensive, putting a strain on budgets across the country. In a report by Trading Economics, the cost of food in Australia...