Scale before service
Moving from 4 portions to 40 covers changes prep, sauce holding and waste. Use recipe scaling before ordering.
Caricamento...
Caricamento...
Recipes
A recipe becomes useful in a restaurant only when grams, portions, sauce ratio and selling price are under control.
Moving from 4 portions to 40 covers changes prep, sauce holding and waste. Use recipe scaling before ordering.
Once the recipe works, calculate ingredient cost per serving and compare it with your target food cost.