Restaurants

Peeling tomatoes without inflating the cost breakdowns

catering, Hotels, RestaurantsJune 23, 2024110Views 0Likes 0Comments

More Than Leftovers: The True Cost of Croquettes Understand the importance of including labor costs in your cost breakdowns and how it can affect your profit margins. In a traditional cost breakdown, prices and quantities of raw materials that make up a dish are typically recorded, which is crucial for business management. However, two fundamental…

Pochado de patatas en horno

RestaurantsMarch 12, 2024174Views 0Likes 0Comments

Another cooking method of "less oil and more flavor" In most kitchens where natural potatoes are fried, it's common to give them a pre-cook that softens the potato and leaves it ready to brown during service in just a couple of minutes of strong frying. This process is usually done in the fryer itself, using…

Tortillas programables

Groups, Hotels, RestaurantsMay 14, 2020174Views 0Likes 0Comments

Simple to make, difficult to standardize. Just like with sushi, what appears to be simple hides great difficulty. It's not hard to make tortillas. Or sushi. What's hard is ensuring that the food comes out the same every time in the kitchen, without the wise master chef on duty. Standardizing tortillas is very complex if traditional…

Freír Albóndigas

catering, Groups, Hotels, RestaurantsMay 14, 2020156Views 0Likes 0Comments

Save time and oil while improving quality. The traditional way to sear meatballs is frying, as we need quick cooking on the outside to set the shape. In this phase, we're not concerned about the interior, as it will typically finish cooking in the sauce. All good, except that the method requires supervision, oil is…

Restaurants

Peeling tomatoes without inflating the cost breakdowns

Pochado de patatas en horno

Tortillas programables

Freír Albóndigas

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