26 Mar
Prime Cost Controls
Prime costs are combination of the Cost of Goods Sold and Payroll. In more detail, the percentages look like: Food...
26 Mar
Food Cost
A major part of prime cost is food cost. Food cost can be calculated as follows: Net food purchases/ Net food Sales (Net means after the change in...
26 Mar
Financial Reports: What They Mean & How to Read Them
"My place is full, but I have no idea if I'm making money." When I hear operators say this, I know they are not managing their businesses efficiently...
23 Mar
Refined Against the Devastation: The Contradiction that Drives Sat Bains
Emily Bell, Interview by Antoinette Bruno Antoinette Bruno
To the untrained or trend-obsessed eye, what Chef Sat Bains is doing with his restaurant might appear fashionable. And really, it’s almost impossible...
23 Mar
Cookbook Review: Heston Blumenthal at Home, with Photography by Angela Moore
Nicholas Rummell
There are some who believe that when chefs use modern technology and gadgetry, the romance is taken out of their cooking, leading to a stale, sterile...
21 Mar
Inside Staff Meal at Umu: Conservation Philosophy
Katherine Sacks Antoinette Bruno
At London’s Umu, the cuisine is all about simplicity and understated style. Yoshinori Ishii, a 2008 StarChefs.com New York Rising Star, takes his...
21 Mar
The Weekly Mix: Victoriana Meets CO2 at The Gilbert Scott
Emily Bell Antoinette Bruno
“Water-parties and pic-nics at Nuneham, or under the shade of Cliveden or Quarry Woods, require at all times a good and sufficient lunch to make the...
16 Mar
The Product: The Sea’s Oyster of Herbs
Katherine Sacks Antoinette Bruno
Winter in London is bleak. But inhospitable weather, along with a natural culinary inquisitiveness to search out new flavors and textures, has...
16 Mar
Inside Staff Meal at Red Medicine: Constructed Creativity
Katherine Sacks Red Medicine
Taking a break for staff meal at Red Medicine It’s no surprise that for plating impresario and all-around creative genius Jordan Kahn, staff meal...

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