Chapter 2

If the recipe is right, why is every bowl different?

Công thức đúng, sao tô của khách vẫn lệch?

The chapter's question

My recipe says 70 grams; how many grams are actually in the bowl that reaches the customer?

Big idea

A recipe is an intention. The bowl is the result. How far apart they are depends on how the kitchen is designed, not on who is more careful.

In this chapter

  1. Part 2.1

    Seventy Grams on Paper

    If I weigh ten bowls of the same dish, how far does the real portion drift from the recipe, and which part of the kitchen's design causes it?

  2. Part 2.2

    Stock Pots and Voided Dishes

    How are stock, sauce and frying oil currently carried into the cost of each dish?

  3. Part 2.3

    One-Page Recipe Cards

    If I am away today, what does the cook rely on to know how many grams of each item go in a bowl?

  4. Part 2.4

    The New Cook's First Week

    How long does a new cook take to plate a bowl at the right portion, and what does the kitchen pay for the drift in the meantime?

The reading for this chapter is inside Conan School

This chapter has 4 readings, with case stories and exercises. Chapter 1 of The Profitable Kitchen is free to read right here.

Read in Conan School

Chapters of The Profitable Kitchen

  1. 1.Am I paying for food, or for what disappears?
  2. 2.If the recipe is right, why is every bowl different?
  3. 3.Is my best seller actually paying the rent?
  4. 4.Busy every day, so why is the month still short?
  5. 5.Will today's costing still hold in three months?