Session Information
2-Sep, 14:30 - 14:50
The Art of Kitchen Management – finding control and transparency on your costs
Talking Tech
We keep hearing that the past few years have been challenging for the hospitality industry - but does it have to continue?
As we all know, not many chefs or managers get their kicks from serving up numbers and food cost percentages, and managing a food service business is no easy task!
From purchasing and portion control to make-or-buy decisions, food cost percentages, and the importance of stocktaking, we will teach you easy ways to gain control and transparency over your kitchen costs.
Join us to master the art of kitchen management and ensure your business thrives!
