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