Loadingā¦
16
Just learned a line cook at Franconia in Minneapolis costs 1.5 points off your food cost on the plate
I was reading an old menu engineering handout from a seminar in 2019 and it broke down how every improper ounce on a plate runs your food cost up by about 1.5 points across a week. It sounds small until you do the math on a busy Friday. I walked my own station the next shift and caught myself eyeballing the cheese on 40 burgers. How are you all training new hires to actually weigh things when it gets slammed?
1 comments
Log in to join the discussion
Log In1 Comment
reesecraig22d ago
Man, portion scales on every station or you're just guessing. Cheese is the easiest thing to overpour when tickets stack up.
2