During this two hour workshop, spend a session with Michelin trained chef and founder of the experimental Kitchen Theory Chef Jozef Youssef looking at how to build a profitable and successful menu for your events or restaurant.
Some of the topics covered will include:
– Menu Balance and Seasonality: How to buy smart, fresh and in season – while watching the gross profit line.
– Understanding recipe costing: Understanding and Using Key Cost and Profit Figures
– The Bottom Line Plan for success: How to plan your menu and mise en place to ensure a steady service
– Waste management: Improve profits by reducing waste through effective planning and making the most of your produce.
– Supplier Relations: How to find the best supplier for your business and establish a good relationship
