University Restaurant Learning Centre

Hospitality

Making the Move to Inventory Management Software for Your Restaurant
How to Maximize the Shelf Life of Your Ingredients
Inventory Control Basics
Are Plant-Based Proteins the Way Forward?
Delivery / Take-Out: 3rd Party or In-House?
Most Effective Ways to Count Inventory
How to Set Yourself up for Success in Inventory Management
Chef’s Tables/ Open Kitchen: Helpful or Hindering?
Allergen and Nutrition Tracking: Why is it Important?
Best Practices in Prepping
Recipe Costing 101
Where Does a Menu Price Come From?