Recession Proof your Kitchen
January 14, 2009 by Benjamin Christie · Leave a Comment
Just a quick blog today.
Over at Hotel F&B Magzine, Potawatomi Bingo Casino Executive chef, Peter Gebauer has written a great blog about how to Recession Proof your Kitchen.
Peter lists 39 things you should do right now to make sure that you don’t go out of business. Some of Peter’s ideas to Recession Proof your Kitchen may seem obvious, others are not. Well done Peter !
Check it out here - http://www.hotelfandb.com/blog/?p=179
Food Costing Survey
January 8, 2009 by Benjamin Christie · Leave a Comment
Food costing is such an important task when running a restaurant or food and beverage operation and that’s why it will be heavily featured in the upcoming book, Kitchen Profitability.
As part of the research for Kitchen Profitability, we started running a Food Costing survey in January 2008 on www.benjaminchristie.com and we’ve literally had over 1000 chefs throughout the world participate in the survey. There has been some great feedback so far, but we are hoping for much more.
The reason we are running the survey on food costing is to gain your feedback on topics like your average food costing rate each month, through to if you undertake menu engineering. We hope to be able to provide some real insight into food costing and some industry observations. I’m also interested in learning more about what’s happening in restaurants around the world. Are food costs the same in Sydney, New York and Moscow? How different are the food costs in cafes to buffets to fine dining restaurants.
There is no doubt that the feedback we’ve received has already helped shape Kitchen Profitability because one of the questions in the survey is about what would you like to see included in the book. So far we’ve added a whole chapter on food costing in relation to staff meals that just one chef suggested.
The food costing survey is just 1 page and has a dozen or so easy questions. The results will remain anonymous and I would appreciate any contribution you could make to my research.
Please feel free to send this link to as many chefs as you can.
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