Kitchen Food Cost Blitz

Tightly-managed food cost systems have never been more important In this important webinar hosted by Ken Burgin from Silverchef talks with Andrew Briese, who has many years of experience as a chef and business manager. He's also a consultant & popular trainer with chefs & foodservice operators, showing them how to cut costs and increase productivity. Andrew shares honestly about problems and solutions, and there will be plenty of time for questions.

Topics covered...

• Best practice for food ordering, stock levels and stocktake • The good and the bad of food storage • Managing and reducing theft and waste • What sort of food cost percentages should a chef aim for? • Make or buy? Maximising quality and reducing costs • Best methods for recipe and menu costing • Better equipment to lower food & labour costs • What are the new skills that chefs need to develop? • Andrew Briese is founder and developer of the Australian kitchen management and cost-control system Cooking the Books.  

Where & When

Thu, 1 Oct 2020 NSW, Vic, Qld, Tas: 2pm, SA: 1.30pm, WA: 12 pm, NZ: 4pm.

Can't make it?

Can't make it on the day? Register anyway - everyone will be sent the replay... Register here

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