http://www.kitchenprofitability.com The Chef's Guide to Food Costing and Menu Engineering Wed, 14 Jan 2009 01:08:11 +0000 http://backend.userland.com/rss092 en 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 ... http://www.kitchenprofitability.com/blog/recession-proof-your-kitchen 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 ... http://www.kitchenprofitability.com/blog/food-costing-survey For Chefs and Restaurant owners, Kitchen Profitability will be one of the best books you’ll ever buy. It’ll take you through the ins and outs of your restaurant finances and help untap revenue streams you didn’t know existed. From food costing to menu engineering, through to upselling, cost effective ordering and ... http://www.kitchenprofitability.com/blog/an-average-restaurant-check Recently, Wall St Journal writer, Juliet Chung wrote an article aptly named Cutback Cuisine. Chung’s article discusses how some restaurants in cities like New York City, Boston and San Francisco have been forced to reduce costs of dishes with the increase in food prices. Some of the cost cutting strategies mentioned ... http://www.kitchenprofitability.com/blog/cutback-cuisine