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Managing the Menu

How are chefs managing the menu in the current environment, with a fluctuating economy, high food costs and more? Here are 10 ways to keep costs in check. I wrote this for the January/February 2023 issue of The National Culinary Review magazine. Download JanFeb23 NCR menu management

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Jody Shee
Jody Shee

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My Articles

  • About Me
  • Aspiring Chefs, Read This
  • College and University Chefs on the Cusp of Trends
  • Fitness Turning Point
  • Managing High-Volume Foodservice Costs
  • Managing the Menu
  • Perfecting Plating
  • Robots in the Kitchen?
  • Worker Diversity vs. Equality

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