Does your Head Chef have the tools to deliver world class kitchen profitability?

Does your Head Chef have the tools to deliver world class kitchen profitability?

Does your Head Chef have the tools to deliver world class kitchen profitability?

By Richard McLeod, Loaded

What separates the hospitality operators that are running highly profitable food operations from those who are struggling to pay the bills? Here's a checklist of the 11 key things your Head Chef should be doing every week to drive great margins.

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Does your Head Chef have the tools to deliver world class kitchen profitability?

Delivering consistent profitability from food sales has never been harder. Ingredient costs are sky-high and fluctuating constantly, and labour is both in short demand and more expensive than it‘s ever been.

So what separates the hospitality operators that are running highly profitable food operations from those who are struggling to pay the bills?

Quality, consistency, and a kitchen team that pours their heart and soul into producing the best possible product is, of course, still absolutely vital. But if you want to turn that into a healthy contribution to your bottom line then you absolutely must have a Head Chef who has clarity over what they’re accountable for. You can’t just set a food cost target and tell your chef to go and make it happen. That’s a plan destined for failure. Yes, that target is important, but your Head Chef needs to be armed with the exact weekly actions that will lead to a great cost of goods margin.

Only then will they be able to produce the outsized profitability your business deserves.

Thankfully, our friends at The Hospitality Company (who have worked with hundreds of operators, with their best clients running lower food costs than beverage costs!) have put together an incredibly useful checklist of what those 11 key weekly actions are. The exact things a Head Chef should be taking responsibility for to run a kitchen that produces world class margins. Things like: 

  1. Ensures a weekly stocktake is completed. 
  2. Takes the time to analyse stocktake variances.
  3. Reconciles invoices to supplier statements to ensure inwards goods are on point.
  4. Analyses the tender review to make sure all prices paid last week were accurate.
  5. Goes deep on the calculated margins in the top 20% of the menu.

And 6 more points of absolute actionable gold.

Download the full list below, including all the detail you’ll need to get them going, and - BONUS - the offer of a free one-hour coaching session. What’s not to like?

<<DOWNLOAD THE FULL LIST>>

Does your Head Chef have the tools to deliver world class kitchen profitability?

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