Why your chef shouldn’t be the one costing your menu
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October 7th, 2005
Who is responsible for costing recipes in your establishment?
One of the worst things a restaurant owner can do is hand this
task over to their chef. A chef is usually not a business minded
person and hates numbers! That’s why they became a chef! Chefs
are very visual and need to be stimulated by different colours,
textures, smells and tastes. Giving them the job of being responsible
for making profit is just not their area of expertise.
Glen Cooper, Exec chef at Park Royal Queenstown has his waiters
cost his menu! “I’ve now got over 100 recipes stored in MenuCoster
and I didn’t enter one of them” explains Glen. Glen provides
them with a recipe card or verbal dictation and the waiters
enter this into MenuCoster when they have time during dinner
service. “There’s actually no reason why even your chef can’t
enter them – the application does all the thinking!”