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The more you pay your chef the lower should be the COGS.

How much should you pay your head-chef? Does it somehow related to the profit margin and your COGS (food-cost)? In my humble opinion, it is a direct relationship. And that is arguments why:Nowadays many cooking schools graduate well-skilled chefs. They are good at food production, they know how to

Do we need spices on the tables?
4 months ago, Sergio Ap

Do we need spices on the tables?

Do you have oil, sauce, salt, pepper and toothpicks with napkins on the table? and a couple of stands with promo? Guests have to remove these to make full use of the table.In the first place, removing all these sets from guest’s table will save your money, because