Last year, I uploaded this video to YouTube explaining how, as a Chef for Wolfgang Puck, I used a limited inventory and theoretical food cost to take a focused control of my cost of goods. Over the years, I have refined the materials and improved my ability to teach them. Most recently, I taught this class at the Continuing Education & Training of UH Maui. In my class, I provide you with an uncomplicated excel spreadsheet and videos explaining how to implement a highly effective system to control food cost.
My class has the most value to chef’s and general managers who don’t have the time, or excel skills to build it. Unlike a full blown theoretical inventory, this system is practical for restaurants with smaller staffs to implement. Once configured, it should require less than 30 minutes a week take a limited inventory and generate a report that compares the quantity of ingredients actually used to the quantity you should have used. Armed with that information you can tackle real world challenges and solve them quickly.
Which of these challenges would you rather face?
Food cost last month was 2% points too high and it’s already the 15th. –or– You used 45 pounds too much chicken breast last week.
The difference is clear, 2% points too high is useless information and always too late to act on. Knowing you had 45 pounds excess usage of a specific ingredient will make it easy for you to find the solution and react quickly. Every restaurant faces food cost problems. It is the greatest feeling in the world to know exactly what is wrong and just fix it. That buys mountains of credibility and job security.
What you get
An education on controlling food cost that took me 20 years to acquire.
A step by step explanation on how to put a limited theoretical inventory system in place in your kitchen.
Lifetime access to the training and member areas.
Online support forums where members can share experiences and advice.
Access to all updates and future course materials.
To get an update when this course launches
No Risk 30 Day Money Back Guaranty
I want you to be completely satisfied with my products and refer your friends.
I will refund your purchase price no questions asked.
Restaurant Food Cost Course
COMING SOON
To get an update when this course launches
Last year, I uploaded this video to YouTube explaining how, as a Chef for Wolfgang Puck, I used a limited inventory and theoretical food cost to take a focused control of my cost of goods. Over the years, I have refined the materials and improved my ability to teach them. Most recently, I taught this class at the Continuing Education & Training of UH Maui. In my class, I provide you with an uncomplicated excel spreadsheet and videos explaining how to implement a highly effective system to control food cost.
My class has the most value to chef’s and general managers who don’t have the time, or excel skills to build it. Unlike a full blown theoretical inventory, this system is practical for restaurants with smaller staffs to implement. Once configured, it should require less than 30 minutes a week take a limited inventory and generate a report that compares the quantity of ingredients actually used to the quantity you should have used. Armed with that information you can tackle real world challenges and solve them quickly.
Which of these challenges would you rather face?
Food cost last month was 2% points too high and it’s already the 15th. –or– You used 45 pounds too much chicken breast last week.
The difference is clear, 2% points too high is useless information and always too late to act on. Knowing you had 45 pounds excess usage of a specific ingredient will make it easy for you to find the solution and react quickly. Every restaurant faces food cost problems. It is the greatest feeling in the world to know exactly what is wrong and just fix it. That buys mountains of credibility and job security.
What you get
To get an update when this course launches
No Risk 30 Day Money Back Guaranty
I want you to be completely satisfied with my products and refer your friends.
I will refund your purchase price no questions asked.