Houston culinary faculty Chefs Bargas, Child, and Garner Interviewed on Effective Restaurant Management
July 30, 2018
Culinary faculty members from The Art Institute of Houston recently contributed to an article on how to effectively manage a restaurant. Chef Michael Bargas, Chef Tommy Child, and Chef Vennessa Garner provided insight for the article which appears in Fit Small Business.com.
Bargas is quoted in the article as saying, ““It’s important to be as detailed as possible when creating ingredient lists and placing orders. An onion is not necessarily an onion. It could be yellow, white, red or green. It could be pearl, globe, large, small, jumbo, sliced, diced, peeled, frozen, dried and so on.”
Child and Garner added, “You can’t do $20,000 in sales if you only have $5,000 worth of inventory. To prevent overspend or understock situations, they advise restaurant managers to set par levels that reflect projected sales but keep inventory levels low. “Bring in produce and fish daily and order dry goods biweekly or as needed to maintain par without overspending.”
Read the full article here: https://fitsmallbusiness.com/restaurant-management/
The Art Institute of Houston offers programs in the areas of Visual Design, Interior Design, Marketing, Animation & Effects, Film & Production, Gaming & Technology, Fashion, and Culinary Arts. To learn more about what you can do with a creative degree, please visit the school’s website.
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