Profitable Hospitality Podcast

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 on the initial stages of the food management sequence: ordering, storage and stock control. Topics covered include:

  • Common mistakes people make when they choose suppliers
  • Best practice for ordering methods and deciding on quantities
  • Best practice with storage or dry and cold goods.
  • Managing the ever-present problem of theft
  • Stocktake methods for small operators – who usually never do stocktakes!
  • Managing and measuring food wastage
Direct download: 286_Managing_Food_Purchasing_Storage_and_Stock_Control.mp3
Category:business -- posted at: 3:36pm AEST