Tag: recipe costing

Kitchen Finance

Are your food cost margins punishing your customers?

Delivering consistently good dishes, is one of the key factors in securing return customers, which is an important part of running your business. However, so is controlling your costs and ensuring you’re delivering your food cost margins. How can you manage the two without compromising on either? John Wood explains…

Product News

Why use recipe costing software?

https://www.kitchencut.com/wp-content/uploads/2015/04/why-use-recipe-costing-software-from-joinkitchencut.jpg [gdlr_video url=”http://youtu.be/NeXudk59Q-w” ] [gdlr_row] [gdlr_column size=”1/2″] Background to Kitchen CUT’s recipe costing software Kitchen CUT was created by former Michelin Starred Chef John Wood, who has worked at leading restaurants all over the world including The Savoy, the Dorchester, Cliveden, Shangri-La Hong Kong, the Burj al Arab in Dubai and the Grove in Herts, to…

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

The importance of detailed recipe costing and storage

https://www.kitchencut.com/wp-content/uploads/2015/03/why-cost-recipes-from-joinkitchencut.com_.jpg Kitchen CUT Co-founder John Wood takes a clear look at why it is important for your business to have detailed and well-written recipes that are accurately costed and are easy to access.

Kitchen Finance

How to calculate food cost for a recipe | KitchenCUT.com

[gdlr_row] [gdlr_column size=”1/2″] Recipe Costing: One of the questions that many chefs ask is: “How do I calculate food cost?”  Many involved in restaurant management will often shy away from getting involved with this area of the business as they have never been taught how to cost a menu or even how to calculate a Gross…