Profitable Hospitality Podcast

Ken Burgin talks with chef and kitchen management expert Andrew Briese of Cooking the Books. In the first of two podcast interviews, they had a lively discussion on the initial stages of the food management sequence: ordering, storage and stock control. Topics covered include: Common mistakes people make when they choose suppliers Best practice for ordering methods and deciding on quantities Best practice with storage or dry and cold goods. Managing the ever-present problem of theft Stocktake methods for small operators – who usually never do stocktakes! Managing and measuring food wastage