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Home | Kitchen Management
 
Kitchen Management

Kitchen Management

This section of ManageYourBar will assist you manage what in my opinion is the most difficult area to control: The Kitchen and Stores.

Many bar owners have had experience with liquor but not with food. Owners often make the mistake of hiring a chef and leaving them to manage the kitchen without knowing how to measure the success of the food operation.

Kitchens need tight control procedures, portion control, inventory control, staff management, quality control, health and safety control and extremely high standards.

Don't make the mistake of assuming the chef is in complete control of your kitchen. Use our articles and tips to understand this key revenue center in your bar.

How to Take Advantage of the Ultimate Sales Tool - Your Menu
Douglas Fisher
How to Take Advantage of the Ultimate Sales Tool - Your Menu This article will touch on some of the more salient points which should be considered when developing a menu designed to increase sales and profitability. . . . keep reading
DOWNLOAD: Daily Work Sheet & Specials
DOWNLOAD: Daily Work Sheet & Specials How often have your staff approached a table not knowing what the Specials of the day are or even if that's the table they should be serving? Download the Daily Work Sheet and Specials Template so you can prepare daily records of your food specials of the day as well as any work notes your staff need to be aware of. . . . keep reading
Properly costed recipes are worth the effort!
Properly costed recipes are worth the effort! Determining the proper cost of each item on each of your menus can be a time-consuming process, but the effort will pay off in the end. Not only will you be aware of your costs, and be able to apply proper selling prices to each item and generate proper revenues, but you can also use this information in many other areas of your business. . . . keep reading
10 Kitchen secrets that are costing you money and your chef doesn't want you to know
10 Kitchen secrets that are costing you money and your chef doesn't want you to know What's going on in your kitchen that your chef doesn't want you to know about it? Its time you knew because it's costing you money. . . . keep reading
The 4 aspects of food cost you need to know
The 4 aspects of food cost you need to know Food cost has a direct impact on a bar/restaurants' operating profit. Because no two operations are identical, it is necessary to calculate the food cost of your particular restaurant monthly. Industry averages cannot be used as an accurate standard. . . . keep reading
10 Quick ways to reduce your food costs today
10 Quick ways to reduce your food costs today How often have you wandered into the storerooms to find the most random selection of products that don't appear to be part of any recipe for current menu items? These items are costing you money. By developing a standard item list with your Chef based purely on the menu items, you are avoiding extra "nice to have" purchases which take up space and profits. . . . keep reading

How RATIONAL ovens can reduce labor costs and overheads
How RATIONAL ovens can reduce labor costs and overheads Today, with the help of electronic chips, steam, electricity and gas Rational ovens patented as "SelfCooking Center" facilitate food production, reduce labour cost, space requirements and deliver consistent quality. . . . keep reading
How to avoid Kitchen Design and Planning Mistakes
How to avoid Kitchen Design and Planning Mistakes Ideally, kitchens should be planned according to the menu envisaged. This will allow proper equipment selection, spacing, determination of capacity and purchase accordingly. Today's high rents and construction costs dictate wise use of every square inch of space. Restaurateurs must be knowledgeable about both cooking and space allocation. . . . keep reading
Is your menu deceiving customers and losing you business?
Is your menu deceiving customers and losing you business? If you deceive customers with your menu, you may not realise it, and they might not complain, however they also may never return. So are you deceiving your customers with your menu? . . . keep reading
Simple menu mistakes and what they say about your business
Simple menu mistakes and what they say about your business We examine ten simple mistakes that might be turning your customers off your menu. Your menu is your silent salesperson so needs to be paid attention to. We show you what to examine on your menus. . . . keep reading
Receiving deliveries incorrectly can cost you your profits
Receiving deliveries incorrectly can cost you your profits The back door is where many businesses drop their guard and don't protect their profits. Receiving deliveries correctly is essential if you want to reach your targeted profit margins. So how do you do it? . . . keep reading