| ||
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
|
Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
| |||||||
| Register | Blogs | Photo Gallery | FAQ | Members List | Search | Today's Posts | Mark Forums Read |
| Professional Chef's Forum Discuss with other professional chefs the latest trends, kitchen and employee issues and more. |
 |
| | Thread Tools |
|
#1
03-12-2008, 02:21 AM
| ||||
| ||||
 90/10 Rule? I've seen two ads for chefs today with this phrase: "Ensures standard of 90/10 rule is met in kitchen". Can someone tell me exactly what this means?
__________________ spoooooon!      |
| Sponsored links |
| |
|
#2
03-12-2008, 03:09 AM
| ||||
| ||||
| I am not sure if this is the same concept, but when I was in corporate food service, we had the 90/10 rule for the proportion of fresh to canned/frozen product.
__________________ Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
|
#3
03-12-2008, 03:14 PM
| ||||
| ||||
| Thats it Jim, and meet budget or profits depending on your operation. Looks good on paper but hard to do when fuel is driving all of our costs up. Sysco is charging a fuel service charge on all deliveries now and I expect that to be raised soon.................
__________________ The two most common things in the universe are hydrogen and stupidity ! |
| Sponsored links |
| |
|
| Thread Tools | |
| |
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| What's the rule of thumb? | CakeScraps | Professional Pastry Chef's Forum | 10 | 02-10-2006 07:16 PM |
