Originally Posted by wozza
Iam the head chef working for owners
Sounds to me like you are the "head cook" rather than a chef, in other words, you are the Foreman, not the Superintendent.
FC = Food Cost ($) per portion
FC%=target food cost percentage
PC = Packaging Cost per portion
TP = Transfer Price per portion (needs to cover FC plus labor plus overhead)
CC = Condiment Cost per portion (includes all...
Far less "belly" than the traditional German profile, which lends itself to the rocking motion.
Originally Posted by kokopuffs
French profile, what's that? Triangular blade versus one that has a curved...
Hm, I rarely use a "rocking motion" any more, for me, the "glide", either forward or reverse, is more efficient and less stressful on the wrist/arm/elbow.
Of course, that necessitates a "French profile" at the minimum
Originally Posted by cheflayne
No problem, I was curious and nosy so I did a little keyboard action and up it popped. I have no idea why your link didn't work. Still baffled over that one.
There is a...