There was a time when all chefs had to worry about was cooking good food and meeting the gross profit target on top of kitchen costs. These are still the two main objectives, but there is another concern creeping up the agenda: complying with the escalating amount of legislation being imposed on professional kitchens.
Some of it is strict legislation; some of it is wise backside covering; but much of it comes down to how kitchen equipment is bought, operated and disposed of. Here are some of the mandatory and advisory regulations every chef should be aware of:
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