hosted by Maida Hill Place
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