Culinary Matters

👏 We’re taking restaurants to a whole new place. We don’t see the industry the way it’s always been, we see it the way it’s going to be. Would you love creative culinary input for your new restaurant concept? All you have to do is to contact us!

How you can book a consultation with us?
📲 Through the link in our bio
💬 DM us on Instagram or MSN on Facebook: /culinarymatters
📩 Email our fabulous Agency Manager: [email protected]
📞 Calling us at +1 (281) 262-2425.
📍 Visit us at 100 Jackson St, Suite 100 • Houston TX

Or just drop a comment bellow 👇👇👇 We will reach you!

What is ?

👉 The Cost of Goods Sold is one of the most essential factors in controlling a restaurants profitability. It refers to the cost of all the ingredients a restaurant uses in a given time period.

Beginning Inventory
+ Purchased Inventory
– Ending Inventory
_________________________
= Cost of Goods Sold (COGS)

✔️✔️✔️ Understanding how to effectively calculate and record your cost of goods sold is an essential tool of minimizing your cost and maximizing profitability and overall restaurant success.

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🤔 Why is standardized recipe important?

Having a standardized recipe system in your kitchen:
✔️ Prevent inconsistencies during cooking and prepping amongst different staff members
✔️ Setting clear standards for cooking procedure and quality of the end product
✔️ Greatly facilitate food cost calculation and menu engineering
✔️ Keep track usage of high-value ingredients, especially with the volatile food prices recently
✔️ Help establish the flow of raw materials and reduce food waste

📞 Do you need a book of standardized recipes in your kitchen to keep your product at the consistently-high quality we all strive for? We can help you! Contact us at: +1 (281) 262-2425.

📍 100 Jackson St, Suite 100 • Houston TX
🌐 www.culinarymatters.us

✔️ At Culinary Matters, we take menu planning seriously!

🔹 Step 1) We meet with our client to hear what their concept is or what they want their concept to be.
🔹 Step 2) Our Culinary Director now starts his market research on the clients chosen concept.
It’s important to do this because you want to know what / who your concept may be competing with, what has been successful or unsuccessful in the past or what’s on trend at this current moment.
🔹 Step 3) Now it’s time we draft the initial menu - at this stage, we’re not ready to share this with the client just yet!
🔹 Step 4) starts his solo recipe tasting to help develop the clients drafted menu further.
🔹 Step 5) After we’ve researched, drafted, tasted and repeated a few times to the point where we are confident in the recipes / menu, it’s time to share and taste with the client!

🔎 Our mission is simple. “We exist to help restaurant owners succeed” Omar Pereney.

Contact us today!
📞 +1 (281) 262-2425
📩[email protected]
📍 100 Jackson St, Suite 100 • Houston TX
🌐 www.culinarymatters.us