The Food Service Managers Guide to Creative Cost Cutting: Over 2001 Innovative and Simple Ways to Save Your Food Service Operation Thousands by Reducing Expenses by Douglas Robert Brown

Author:Douglas Robert Brown
Language: eng
Format: epub
Tags: restaurant, managem food service, cost cutting, pricing, inventory, profit, owner, food, liquor, prices
Publisher: Atlantic Publishing
Published: 2013-06-20T00:00:00+00:00

More Cooking-Equipment Tips

Free up employees with built-in temperature probes and loud notification buzz ers.

Increase productivity, food quality and safety with accurate thermometers.

Use portion-control dispensers for everything you can. You’ll not only trim food costs, but your staff will be working more efficiently.

Move the kitchen out front. Display kitchens aren’t just popular with customers; they are great fun for show-off chefs and free up space in the back. Food is cooked in full view and within steps of diners.

Reduce grease-handling activities. Install a central grease collector. Contract with a company that delivers oil to remote tanks. Clean oil is piped directly to fryers and used fat is piped out for recycling. Or purchase an “oil-free” fryer, where “frying” is done through infrared technology or flash heat activates the oil already in frozen, pre-browned foods.

Add a refrigerated base to the workstation. Silver King, www.silverking.com/cb.shtml, makes models that hold six or ten full-size pans.

Use Sterno’s Smart Can ™ for buffet and chafing dishes. The built-in heat indicator tells workers at a glance that the can needs changing.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.