FOOD COST IS NOT THE CHEF’S RESPONSIBILITY
Culinary Cues
APRIL 23, 2022
The margins are very tight, in fact they are so tight that most business savvy people would wonder why anyone would ever want to own a restaurant. The buck seems to always stop with the chef; it’s the chef’s kitchen, the chef’s food cost, and the chef’s menu that drives marginal profit at best. First in, first out.
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