Peter Harrity
It’s a new era for chefs… Calculators and pads of paper are a thing of the past.
In today’s commercial kitchen a
chef must be computer savvy.
Integrating food math into excel programs have made our lives as chefs a little easier. Inventories, food costing , order guides, prep lists, cleaning schedules, employee schedules and even seating charts are all worked into an excel format.
Some are simple; others more complex. Basic sheets with formulas for costing, robust workbooks to determine how much to prep for large buffets and events… even the ability to forecast how much each guest will eat from a buffet.
In case you wonder what a chef, in a position like mine, at a seasonal facility does during our down time… The above is a glimpse into a few of our off season projects that keep us busy.
May 18, 2017
It’s a new era for chefs… Calculators and pads of paper are a thing of the past. In today’s commercial kitchen a chef must be computer […]
May 10, 2017
Part 4 of our Guest Blog Series – This post is written by Chris Sargent, Program Director of The First Tee of New Hampshire. The First […]
May 3, 2017
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April 26, 2017
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