Menu planning & Costing Workshop

Demos & Talks | Cooking Demonstrations | Food Business Workshops

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hosted by Maida Hill Place

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During this 2 hour workshop, spend a session with Michelin trained chef and founder of the experimental Kitchen Theory Chef Jozef Youssef looking at how to build a profitable and successful menu for your events or restaurant.

Some of the topics covered will include:

- Menu Balance and Seasonality How to buy smart, fresh and in season – while watching the gross profit line.

- Understanding recipe costing Understanding and Using Key Cost and Profit Figures

- The Bottom Line Plan for success How to plan your menu and mise en place to ensure a steady service Waste management Improve profits by reducing waste through effective planning and making the most of your produce.

- Supplier Relations How to find the best supplier for your business and establish a good relationship

Have a query about this event? Contact Maida Hill Place


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