Ken Burgin talks with chef and kitchen management expert Andrew Briese of Cooking the Books. In the first of two podcast interviews, they had a lively discussion about the initial stages of the food management sequence – ordering, storage and stock control. Check the second conversation in Podcast #288: Managing Food Costing, Yields and Standard Recipes.

Topics covered in this episode include:

  • Common mistakes people make when they choose suppliers
  • Best practice for ordering methods and deciding on quantities
  • Best practice with storage of dry, cold and frozen product
  • Managing the ever-present problem of theft
  • Stocktake methods for small operators – who usually never do a stocktake!
  • Managing and measuring food wastage

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