How Potential Problems May Affect Chef's Decisions - Pt. 2

History of Chipperbecs and how it compares to other potatoes.

Course Progress


Internal Problems


  • Poorly trained cooks can have several negative impacts including diminished quality of finished product, increased product waste, and inefficiency, leading to increased labor cost.

Inventory control

  • Raw Product – Under-ordering leads to unavailable menu items & customer dissatisfaction. Over-ordering causes spikes in food cost, and/or spoilage.
  • Finished Product – Chefs mismanage the prep process for fries and have too little or too much inventory.
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