American Culinary
Federation
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METHOD
OF
PREPARATION
FOR RESTAURANTS |
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Consult a Chef is a website that has
been developed specifically to help the Restaurateur/Food and
Beverage Director/General Manager or Chef run their daily
operations without the hassle of spending countless hours on a
computer trying to recreate the wheel.
It has been developed to enable YOU to
MOP
up your profits using the website as a consultant instead of
paying top dollar to have a consultant onsite daily for extended
periods of time. By using our proven worksheets, you can
effectively make the important business decisions that will
ultimately increase profits, food quality and overall guest
environment.
Allow Consult a Chef to do the leg work for you, let us help you in
your business to make it a hassle-free, fun business that you
can profit from. Work smarter not harder. Be proactive, not
reactive. We have over 50 years combined experience in the
industry at your disposal, so don’t wait
join now
and let the fun begin!
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MAKE CHANGE AND MAKE MORE MONEY! |
Eight steps to success
1.Create a budget: 2 hours a year.
2.Cost out your menu: Your distributor
3.Weekly inventory: 2 to 3 hours a week.
4.Understand food cost: follow steps 2, 3, and 8
and read
food cost
.
5.Track labor: 30 minutes a week and 10 minutes a
day.
6.Set guidelines: 8 hours one time.
7.Train and motivate your staff: 8 hours 1 time
and 15 minutes twice a day.
8.Join
Consultachef.com and down load work
sheets and templates to help you manage every part of
your business: 5 minutes.
In about eight hours a week you can be in complete
control! The beauty of this is that the eight hours a
week should be shared by all of your managers. You do
the math. The work sheets help you understand your costs
and pinpoint problems and the act of completing them
helps you manage your managers. This system will give
you time to focus on the
4 things that are
most important!
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