Let’s count in money:
We take 1 kilogram of chicken fillet. We clean and cook = at the output, in the best case we get – 600 grams.
Of course, you can put all the losses in the cost of the product and return the money, but at the expense of this the selling price will increase!
Or you can change the cooking methods. If you apply techniques to reduce thermal losses, for example Slow Cooking, then from 1 kilogram of chicken fillet you can get at least 900-950 grams !! And if you consider that chicken is always sold in large quantities, then the numbers can be quite colossal:
Let’s take – 150 kg / month
📍The difference in purchases – minus 45 kg / month
📍In 6 months – 270 kg
📍In 1 year – 540 kg
This means that you will spend less money per month on 45 kg of meat, and you will sell the same number of dishes. Chefs will spend less time and resources on processing and preparing these raw materials! And the dishes will become even juicier and tastier.
By using alternative cooking techniques and maintaining the weight of the product, we not only reduce the cost of raw materials, production costs, labor costs, but also increase the standardization of the dishes served.
And by reducing the cost of producing dishes, you will be able to offer the Guest a more attractive price and thereby increase your sales. And always remember that every dollar saved is a dollar earned.
