Ken Burgin continues the conversation with chef and kitchen management expert Andrew Briese of Cooking the Books.
In the second of two podcast interviews, they talked about theoretical and ideal food costs, improving yields and the importance of standard recipes. Check the first conversation in Podcast #286: Managing Food Purchasing, Storage and Stock Control
Topics covered in this interview include:
- What sort of food cost percentages should chefs and business owners aim for?
- What is the costing best-practice you see across different types of food businesses?
- Best ways to do accurate recipe costing
- Doing the maths – formulas and rules of thumb
- ‘Make or Buy’ decisions