2026-02-05 Notes from the Spoon, Restaurateurs Notes Circular Kitchen Model: Turning Prep Waste into Margin The circular kitchen model reduces food waste and raises margins. Learn how to reclaim pre-consumer trim through audit-driven reuse recipes.... by Chef Rob Share: 0 Comments
2025-10-21 Notes from the Spoon, Restaurateurs Notes Restaurant Prep List Is Where Profit Bleeds or Gets Built The restaurant prep list isn't a chore — it's a profit tool. Find out how top operators use it to manage labour, waste, and margin.... by Chef Rob Share: 0 Comments
2025-04-18 Notes from the Spoon, Restaurateurs Notes How to cut plate cost without shrinking perceived value Learn how to cut plate cost without sacrificing perceived value—keep the hero, trim hidden labor, and win with bold textures.... by Chef Rob Share: 0 Comments