Categories
Sourcing, costing, portioning and stock management guides for hotels, restaurants, cafés and catering operations.
35 articles
Slice thickness by product type, blade maintenance, temperature management, slicer hygiene, waste control, presentation and talking to customers.
6 min read
How slice thickness affects portion cost, how to measure it, slicer settings, staff training, waste lines and a tracking system.
5 min read
The structure of block kavurma, calculating the fat and water, losses on heating, net meat yield, defining portions, menu cost and storage.
6 min read
Separating the cost lines, calculating labour in man-hours, waste, energy, slice yield and comparing in-house production with frozen product.
5 min read
Sausage types compared operationally, meat content and cost, diameter and cooking speed, matching bread, equipment, stock and cost per portion.
5 min read
The logic behind express simit, measuring the morning window, baking capacity, handling sesame, display, pricing and waste control.
5 min read
The labour of fresh production, what frozen supply changes, the cooking flow, the service window, portions, cost and menu position.
6 min read
The function of the board, materials, size standards, how it gets cut, portions, arranging the accompaniments, hygiene and care.
5 min read
The waste risk of fresh production, the logic of frozen stock, thawing plans, the counter cycle, reorder points, freezer capacity and cost.
5 min read
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