Category: <span>Kitchen Operations</span>
Kitchen Operations - Training & Development
Setting Objectives
https://www.kitchencut.com/wp-content/uploads/2015/05/setting-objectives-from-joinkitchencut.com_.jpg Irrespective of how big your business is, you need to think about setting objectives and outlining a clear vision to ensure that you have something to work towards. It is very difficult to keep track of how far you have come and where you want to go without writing something down for you and the…
Kitchen Operations - Menu Writing - Training & Development
Menu Writing Lesson 2 : Internal Menu Marketing
https://www.kitchencut.com/wp-content/uploads/2015/05/Internal-menu-marketing-from-joinkitchencut.com_.jpg Restaurants and hotels spend huge amounts of money on marketing through expensive advertising and PR-led campaigns. Hoteliers/restaurateurs devote time and effort to training the kitchen and service teams, however typically they pay little attention that their non F&B teams which play a vital marketing role in their business. In this article by John Wood,…
Kitchen Operations
Digital Marketing for restaurants
https://www.kitchencut.com/wp-content/uploads/2015/04/Digital-marketing-1-from-joinkitchencut.com_.jpg What are the most important things to do in restaurant marketing to get your brand experience right in the digital world? Kitchen CUT’s technical director, Simon Haynes, looks at some top tips for digital marketing for restaurants..
Kitchen Operations - Training & Development
Maximising productivity in the kitchen
https://www.kitchencut.com/wp-content/uploads/2015/04/Maximising-productivity-from-joinkitchencut.jpg With most kitchens running a payroll % against food turnover of between 18-25%, labour is large part of your costs. As a Chef/manager this is an area you need to keep a tight control of. It is quite common in many kitchens that this can fluctuate from month to month and can very quickly…
Kitchen Operations
How to Yield your ingredients
https://www.kitchencut.com/wp-content/uploads/2015/03/yielding-your-ingredients-from-joinkitchencut.com_.jpg In this short article we look at how to yield your ingredients in order to create accurate recipe costings.
Kitchen Operations
Food Photography
https://www.kitchencut.com/wp-content/uploads/2015/03/Food-photography-in-the-kitchen-from-joinkitchencut.com_.jpg In this article, Kitchen CUT Co-founder John Wood looks at the importance of operational photography for delivering a consistent dish, and why it’s critical for your business.
Kitchen Operations
Serving up a profitable breakfast
https://www.kitchencut.com/wp-content/uploads/2015/03/Breakfast-from-joinkitchencut.jpg Arguably the most important meal of the day for both health and also business reasons, John Wood looks at some key points to consider if you are currently, or are planning to serve breakfast within your establishment. Getting it right, could mean a profitable breakfast time for your business.
Kitchen Operations - Training & Development
Recipe costing and menu management
In this blog post we look at how you create sub-recipes and recipes with Kitchen CUT and why it’s important to do so.
Kitchen Operations
Staff retention
https://www.kitchencut.com/wp-content/uploads/2015/01/Staff-retention-from-joinkitchencut.com_.jpg Currently there is a huge shortage of chefs on the job market and it’s not likely to get any better in the near future. Staff retention is a challenge in any industry and the retention of chefs is massively important for hospitality businesses and many people do not focus their energies on this area…