Brand
Özlem
29 products listed
What makes an expensive ingredient profitable in a kitchen is not quantity but how it is positioned on the plate. Smoked ribeye carries a high price per kilo, yet sliced thin the same 100 grams yield…
Taken onto a menu fresh, ribs demand a cooking time measured in hours. That means occupied burners, staff supervision and advance planning; a kitchen that misjudges demand either bins the ingredient …
Pack size is not a preference but the result of a calculation. A large block lowers cost per kilo; in return, once opened the cut face meets the air and the product must be finished within a certain …
In kitchen economics the price per kilo is a misleading indicator; the real question is how much goes onto a plate. Smoked cured beef is intensely aromatic and enters a dish by the gram — a few thin …
Beef tongue is a familiar ingredient in classical cooking, yet it is rarely seen on menus. The reason is not taste but labour: fresh tongue requires long boiling, peeling the outer skin while hot and…
What often justifies an ingredient's price on a menu is whether it can be described. Sliced, whole muscle roast beef shows the lines of the muscle itself; the guest can tell by eye what is on the pla…
Menu variety comes not only from buying new ingredients but from splitting an existing one in two. Black pepper roast beef shares the same storage conditions, the same slicer and the same serving pla…
How well an ingredient fits a menu is measured not only by its quality but by the relationship it builds with the dishes around it. Thyme is among the foundational herbs of Mediterranean cooking; on …
Every kitchen has two kinds of ingredient: specials whose consumption fluctuates, and staples that go out in the same quantity every day. Hungarian salami is the second kind — it appears regularly on…
A slicing machine is a capital item, and its cost is not limited to the purchase price. The machine takes bench space, must be dismantled and cleaned after every use, needs its blade sharpened and fo…
The cost of a charcuterie board is not made up of meat alone; greens, olives, dried fruit and serving items all enter the calculation, and each carries both a purchase and a preparation cost. A slice…
On pizza and baguette lines, what drives cost is not weight but coverage. The number of slices needed to cover a pizza is inversely proportional to the slice diameter; with a wide salami, fewer slice…