Chef kew as a business person

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Make money is the main purpose of being in business. The basics of the business aspects of being a chef kew or foodservice operator are discussed in the following post.

Chef kew: Business considerations

Hire professionals trained specifically to handle the budgeting, taxtes, wages, and other business considerations is certainly a good idea. This is because not everyone is capable of handling the increasingly complex problems of these areas.

The chef Kew must be aware of how a business operates and must be realistic about what can be expeccted, in order to be sure that these professionals are able to do what a specific operation requires.

Cost/accounting

Purchasing

Cost control is impacted by purchasing. An adequate store of supplies is needed so that the restaurant can operate efficiently. Food and nonfood items, such as cleaning supplies, small tools, and equipment are included in this topic. On the other hand, have more supplies than can be used in a reasonable ammount of time, or own unneccessary equipment and tools is wasteful.

In order to purchased foods, supplies and equipment wisely and efficiently The Culinary Institute of America suggest to follow nine steps outlined here:

  1. Develop needs. The food, kitchen equipment and  the menu should have a direct relation between them.
  2. Develop quality and purchasing specifications. This includes a precise description of the product, trade or common names, brand names or federal grades, type of container, container size, the unit on which the item’s price is quoted (can, case, pound, bunch, etc.).
  3. Select purveyors. Consistent quality of products should be provided by the purveyors. Well-chosen purveyors will work with an operation to help set up delivery schedules. The price quoted by the salesperson should be the same as the price paid upon receipt of the goods. Delivery trucks should be cean and, if necessary, properly refrigerated.
  4. Organize a delivery schedule. Save time and avoid wasting money are the main consequences of a consistent delivery schedule. Inconsistent deliveries may force the chef kew to overpurchase in order to be prepared for the chance of a late delivery. Deliveries that are too frequent or too early may mean that foods cannot be used before they lose quaity, leading to higher food costs and dollars lost through wasted products.
  5. Develop a parstock. Parstock is the amount of stock necessary to cover operating needs between deliveries. Being overstocked can be as bad as having too little stock. Valuable space and money are tied up, if there is too much stock. However, it may be impossible to produce a given menu item, if there is not enough.
  6. Take purchase inventory. This is a physical count of what is available. This amount is then “brought to par” by ordering enough of an item to reach the level established by the parstock.
  7. Forecast contingency needs. Keeping full and complete business records can help predict what times of the year, month, or week may be busier than others. Additional stock may then be ordered to cover especially high-volume times. The owner or chef kew ina new operation can learn some of this information by talking with other area owners or chefs. Other factors to consider are parties, banquets, and special events such as festivals in the area.
  8. Take market quotes. This translates simply as continually being aware of current prices.
  9. Maintain a purchase log. Keeping good records of all orders, invoices, and price lists helps to make ordering, receiving, and storing procedures efficient.

Storage

If all storage areas, no matter how small, are well-maintained and -monitored, then the amount of money lost through waste and spoilage will automatically be lowered.

Food cost

The raw materials of the hospitality industry are the food and drink. Total utilization is the main goal that the chef kew should be aware of. Knowing the cost of food and drink, controlling spoilage and waste is the chef’s responsability.

Also, the chef must be familiar with the food’s expected yield. Once the chef has determinated exactly what the food cost is, a variety of methods may be used to calculate the correct selling price. Two of the more commonly used methods for pricing are:

  1. Food cost percentage. This reflects the idea that the cost of the food sold should fall within a range that is a specified percentage of the sales in dollars.
  2. “Follow-the-leader” pricing. Simply put, this method means that the selling price is the same as that of other restaurants of similar caliber in the area.

Computers in the Kitchen

Nowadays, the computer,  is almost essential to allow a kitchen and the chef kew to operate successfully. Assist in recordkeeping, inventory and costing is one of the most basic computer functions. Also, standardizing, costing out recipes, analyzing nutrients easily and quickly, writting and printing menu copy to allow more frequent changes are other applications.

This allows the chef to take advantage of an item that has a short season, or one that is exceptionally well-priced. Given a computer’s many advantages to a foodservice operation, computer literacy is an important part of every chef’s education.

Marketing and Customer Relations

The way in which a foodservice establishment presents itself to its customers has a definite influence on whether or not the business will succeed.

The following areas of concern, although they may not appear to come directly under the chef’s domain, are stilll areas that should be given consideration.

  • Menu design and layout. Menus are potent advertising pieces and should be treated as such. Many design styles can be find in the industry, such as: formal menu design, a “diposable” menu, chalkboards and so on. Whatever the design style chosen, it should be a true reflection of the establishment’s type of food and service.
  • Copy. Customers should be able to read and understand the menu easily, so it is important to consider the size and type of print to be used, the words used to describe a dish, and the inclusion of foreign terms.
  • Restaurant design and ambience. A foodservice establishment should keep all visible areas clean, well-it, and well-maintained. Also, lighting should be appropriate and adequate to allow the menu to be read easily. Chairs should be comfortable and tables should be appropriately appointed with flatware and china that are suitable to both the food and to the atmosphere of the restaurant. Music may be good for some styles of ooperations. It should be at a level that makes it easy to hear but not so loud that it intrudes on the meal or conversation.

A chef kew must deal daily with a great many people: waitstaff, salespeople, kitchen staff, customers. In order to be successful in these dealings, the chef kew constantly must keep one key element in mind: professionalism.

Learning through daily contact with other professionals what professionalism means, and how it shows itself to coworkers and guests, will do much to elevate the chef’s image. Carrying professionalism into all areas is the chef’s responsibility.