News
The standard recipe/cost sheet
Do we have to do standard recipe and cost sheets?
"Yes" is the simple
answer, as the recipe/cost sheet forms the basis of the food control system.
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Food cost control
"My food cost has gone through the roof - what can I do?"
This is a phone call I get many times a week. Here are some things I would
look at…
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What is portion control?
Over the last few years I have discovered that many hospitality businesses have struggled to make any money. One of the major reasons for this is incorrect portioning of meals.
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The make or buy debate
I come across a lot of chefs who find it difficult to be objective when deciding whether to stop preparing or making an item inhouse and buy it in already done.
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New Roster program to be released
Here at Cooking the Books we've been working out ways to help any business turn a profit. The new Roster program CTB Roster it, Cost it is helps you to avoid huge wages bills and see where your money is going. You can create and print rosters, and cost it all before it happens!