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.