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

post #1 of 5
Thread Starter 

I'm new to this forum and this is my first post, so first of all hi to everyone!

 

I've been offered a job running two kitchens (hospitality and staff) in a contract catering environment . I just think I may get a bit lost with all the paperwork, budgets, GP, costings, etc...

 

Does anyone know a couple of good links or threats on this forum where I could get useful some info.

 

Appreciated

 

post #2 of 5

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!

 

 

post #3 of 5
Thread Starter 

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!

 

post #4 of 5

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.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 5

 

Quote:
Originally Posted by Risolisto View Post

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?

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