Does off-site menu development make sense?
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May 25th, 2006
Does it still make sense to have a highly qualified and paid head chef on-site? How often is a head chef’s expertise really needed? With the short supply of qualified chefs in NZ at present restaurant owners are starting to ponder this. If a standardised menu is set up correctly and changed frequently, is a head chef really necessary on-site? A common trend we are seeing is for a consulting chef to make menu changes and produce standardised recipe cards.
A guest chef can add a marketing point of difference. Over the
next few months we’ll introduce you to some of our consultants
and show you how they are changing menus for establishments
NZ wide. With the aid of MyRecipes,
recipes are developed, shared and discussed with real-time access.