Mon, 7 January 2019
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:
Direct download: 28820Understanding20Food20Costing2C20Yields20and20Standard20Recipes.mp3
Category:business -- posted at: 12:49pm AEST