Paperwork, budgets, GP, costings, etc...

You probably won't find much help here, unfortunately, it's mostly going to be people telling you that if you don't have an understanding of that kind of stuff you shouldn't be a running a kitchen, let alone two...and lets face it, there is some truth to that. 

Happened to me once, even though I came with a very specific question. Quite annoying really. 

Listen, honestly you are better of buying any number of books from Amazon and reading through those to brush up. There is too much information that would have to be covered and this forum isn't the place to come take a class on running a kitchen. I'm not being mean, just practical. 

If you end up facing some specific problems in the future, I know I'd be willing to help. If you have specific questions about terminology, products, etc, this is the place. 

Good luck!

Hard to answer this because every food service co. has its own ways and forms. Bottom line you should know how to figure basic food cost %. . How to price items based on cost  etc.  This is half the battle. Any book you can get from Cornell University should be good for you Just look up their website and go into school of hospitality. Then look for books on food control.

Quote:

Originally Posted by Risolisto 

Thanks for the reply.

 

I'll be honest with.. I freaked out after the interview, I went back home and I wrote the post!!  That's all.

 

I've already started and its great. I just had to refresh some of the stuff that I havent' used for a few years.

 

and thank you for the advice!

 

24 hours later everything was okay?

This site has some Kitchen Management Tools and forms including recipe costing templates, food cost, declining balance, etc plus some info on how to take inventory and other tools.  But ultimately, if you don't know and understand these concepts/tools then you have a lot of work ahead of you and a very steep learning curve.  However, if you just have to "refresh" info you already know, then doing some reading along with good conversations with professional friends will go a long ways.