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    Productivity Standards as defined by covers/labor hours

    Chefs- I'm trying to write an article which specifies a general range of productivity for restaurants (FOH & BOH) as well as for just BOH. The purpose of the article is to give chefs (and managers) an idea of acceptable, normal, realistic ranges for this often either over-looked or...
  2. theages

    Prime Rib Yield Factors

    Does anyone have a good list of yield % for prime rib? I am building a number of resources for chefs and one is an extensive chart on various roast yield %. Unfortunately, I currently do not run a prime rib roast on a regular basis so I cannot justify doing the research myself. This is what I...
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