Make more money from your meat dishes By Richard Brooks, with the Rational VarioCooking Centre from fat gp Watch Video
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Description: IntroductionnnIn kitchens up and down the country, chefs are under more pressure than ever before - with GP front and centre. nnHowever, a kitchen under pressure can sometimes be a kitchen where corners are cut and staff members rush their cooking. nnThis can be disastrous for both your customers AND your GP.The way food is cooked can negatively affect your gross profit and the taste of your food. nnA good case in point is the way meat is prepared, especially for large batch-cooked meals like
Play Video: (Note: The default playback of the video is HD VERSION. If your browser is buffering the video slowly, please play the REGULAR MP4 VERSION or Open The Video below for better experience. Thank you!)