An extra 30g on a steak might not seem like much… but that “little” slip can cost you $32,000 a year. Chefs, know your numbers — it’s the difference between busy and profitable. Comment COURSE to learn the strategies I’ve used over 20 years running kitchens.
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Thoughts??? Chefs in the 90s: Tough, no-nonsense, and all about pushing boundaries. Chefs today: More about balance, collaboration, and mental well-being. The kitchen culture has evolved, but one thing remains the same: the passion for great food. #ChefsThroughTheYears #KitchenCulture #ChefLife #FoodPassion #ChefLife #restaurantlife #ChefsOfInstagram #Foodies #InstaFood #Gastronomy #MichelinGuide #RestaurantChef #cheflife🔪 #ChefInspiration #FineDining #HospitalityIndustry #nowaste #sustainablek
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This is probably one of the most unknown tricks in our industry: Why is it cheaper to buy your fish filleted? 🤔 Most suppliers don’t charge extra for labor when they fillet your fish, meaning your food cost stays the same but your wage costs go down because your chefs aren’t spending time prepping. Plus, you can keep the bones for stock—double win! 🙌 And here’s a little secret: Some suppliers, and even chefs, don’t always account for wastage correctly. This could mean you’re actually getting a
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Some wastages, like those in apples, often go unnoticed until you actually calculate them. When you peel, core, and trim, you’re left with a surprising amount that doesn’t make it onto the plate. This hidden loss can add up over time, affecting your food cost and profitability. By understanding and accounting for these wastages, you can better manage your resources and ensure your pricing reflects the true cost of ingredients. Chef Notepad is more than just a recipe calculator. It's a platform w
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