El papel del Chef: Más allá de la cocina
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TikTokchef.notepad
El papel del Chef: Más allá de la cocina
Explora lo que significa ser un Head Chef: liderazgo, gestión de costos y resolución de problemas en la cocina. ¡Descubre más! #chef #CulinaryChef #cheflife Chef Notepad(@chef.notepad). original sound - Chef Notepad. Being a Head Chef goes far beyond cooking up delicious meals. It’s about mastering the art of management: leading your team ...
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An extra 30g on a steak might not seem like much… but that “little” slip can cost you $32,000 a year. Chefs, know your numbers — it’s the difference between busy and profitable. Comment COURSE to learn the strategies I’ve used over 20 years running kitchens.
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An extra 30g on a steak might not seem like much… but that “little” slip can cost you $32,000 a year. Chefs, know your numbers — it’s the difference between busy and profitable. Comment COURSE to learn the strategies I’ve used over 20 years running kitchens.
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When prices go up and your chef is guessing instead of costing… that’s when money disappears fast. Your best seller should make you profit, not stress. Stop guessing. Start costing properly. Use @ChefNotepad to make money from your food. #foodcost #restaurantmanagement #menupricing #foodbusiness #foodcosting #cheflife🔪 #chefsoninstagram #foodbloggers #foodindustry #foodentrepreneur #foodservice #culinaryarts #foodprofitability #restauranttips #chefsofinsta #foodcostmanagement #foodcostcontrol #
When prices go up and your chef is guessing instead of costing… that’s when money disappears fast. Your best seller should make you profit, not stress. Stop guessing. Start costing properly. Use @ChefNotepad to make money from your food. #foodcost #restaurantmanagement #menupricing #foodbusiness #foodcosting #cheflife🔪 #chefsoninstagram #foodbloggers #foodindustry #foodentrepreneur #foodservice #culinaryarts #foodprofitability #restauranttips #chefsofinsta #foodcostmanagement #foodcostcontrol #
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This is probably one of the most unknown tricks in our industry: Why is it cheaper to buy your fish filleted? 🤔 Most suppliers don’t charge extra for labor when they fillet your fish, meaning your food cost stays the same but your wage costs go down because your chefs aren’t spending time prepping. Plus, you can keep the bones for stock—double win! 🙌 And here’s a little secret: Some suppliers, and even chefs, don’t always account for wastage correctly. This could mean you’re actually getting a
This is probably one of the most unknown tricks in our industry: Why is it cheaper to buy your fish filleted? 🤔 Most suppliers don’t charge extra for labor when they fillet your fish, meaning your food cost stays the same but your wage costs go down because your chefs aren’t spending time prepping. Plus, you can keep the bones for stock—double win! 🙌 And here’s a little secret: Some suppliers, and even chefs, don’t always account for wastage correctly. This could mean you’re actually getting a
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An extra 30g on a steak might not seem like much… but that “little” slip can cost you $32,000 a year. Chefs, know your numbers — it’s the difference between busy and profitable. Comment COURSE to learn the strategies I’ve used over 20 years running kitchens.
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An extra 30g on a steak might not seem like much… but that “little” …
960 views3 months ago
TikTokchef.notepad
When prices go up and your chef is guessing instead of costing… that’s when money disappears fast. Your best seller should make you profit, not stress. Stop guessing. Start costing properly. Use @ChefNotepad to make money from your food. #foodcost #restaurantmanagement #menupricing #foodbusiness #foodcosting #cheflife🔪 #chefsoninstagram #foodbloggers #foodindustry #foodentrepreneur #foodservice #culinaryarts #foodprofitability #restauranttips #chefsofinsta #foodcostmanagement #foodcostcontrol #
When prices go up and your chef is guessing instead of costing… that…
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This is probably one of the most unknown tricks in our industry: Why is it cheaper to buy your fish filleted? 🤔 Most suppliers don’t charge extra for labor when they fillet your fish, meaning your food cost stays the same but your wage costs go down because your chefs aren’t spending time prepping. Plus, you can keep the bones for stock—double win! 🙌 And here’s a little secret: Some suppliers, and even chefs, don’t always account for wastage correctly. This could mean you’re actually getting a
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