You may find yourself in a situation where money seems to be the bottom line.

I understand that you must be profitable to stay in business. But if you manage your resources correctly and maximize the productivity of your labor, you will not only be successful in the financial side, but you will not compromise the quality of your products.

To maximize your labor, it is imperative that you properly train your staff to do the job correctly and efficiently. Understand that in restaurant kitchens, sales drive your labor, food and all controllable cost percentages. Because of this you have to utilize everything in your kitchen.

For example, using all vegetable scraps for mire poix (celery,onions, and carrots) or recycling meat, seafood, and poultry scraps for stocks and sauces. You also have to order properly being careful to control cost, by buying only what you can use in a reasonable period of time.

Labor cost must be controlled by properly scheduling your staff and understanding who is the most efficient and skilled to do the job.