1. Inventory
was a revelation for us this year. We found over $100,000 worth of
plates hiding under the roof. Like change in a really big sofa. A
chef has to be looking for ways to find change in his refrigerated sofas.
A few food points here and there really adds up. If you want to engage a
Kitchen general, ask him a thoughtful question about food cost and/or how much
product he has in house. Match and mirror (thank you, Ron Woodhill), it's
a way to start a conversation that they will be well versed in ... believe
me. If not, run. The guy has his head up his salamander.
2. Our WTR-4
CAKSTAND is the coolest little thing. It's less than four bucks and for a few shekels it's a great value! I'll send as many of these bad boys out
as you like, the return is pretty good. I'd say one in four or five
or so. Ask your local rep to send them straight to hot shot pastry people
- I mean, what the hell do reps do all day anyway?
