Do you work with your kitchen? I know, asking for them to order lemons and limes, grabbing some grapefruits, begging them to freeze some large cubes? No, that’s not what I’m leading to. I mean putting your kitchen to work for your bar. What? There is a little secret that makes all chefs happy. It’s named food cost. When it’s too high, your chef is angry. He’s not making any money and whatever little money he does make for the owners is being thrown away. Not good for you, nor the restaurant.
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