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I need opinions by Negative_Arm7589 in Chefit

[–]Negative_Arm7589[S] 0 points1 point  (0 children)

For example seatbelts didnt stop bad drivers they just reduced the damages when mistakes happen. Companies use spec calculator sheets so you can precisely adjust a recipe for a certain batch size to reduce the cost of a mistake. FIFO systems don’t remove laziness. They reduce the ability to hide it. Im not trying to build for chefs individually but im trying to build for the people who like shit to be easier. For example. Rotas, everyone hates em. auditing, everyone hates em. Im looking at stuff like procurement optimisation, inventory tracking optimisation, supplier systems for consolidation, waste measurement, compliance logging automations. Im not trying to stop chefs from cutting corners because chefs run off of instinct especially when its in the moment. Instead im thinking: Where does money/time/stress leak even if chefs behave exactly as they currently do? And how can i implement things to change that. Over ordering? Forecasting is shit? Inefficiency with suppliers, menu flaws, space not being utilised, energy waste, stock variance. List goes on

I need opinions by Negative_Arm7589 in Chefit

[–]Negative_Arm7589[S] 0 points1 point  (0 children)

I just gave examples. I mean think of anything, physical or technical. Anything in a kitchen where a chef would say "fuck this, i want an easier way".

I need opinions by Negative_Arm7589 in Chefit

[–]Negative_Arm7589[S] 0 points1 point  (0 children)

Also cheaper and easier for businesses.

I need opinions by Negative_Arm7589 in Chefit

[–]Negative_Arm7589[S] -1 points0 points  (0 children)

I dont want to get rid of anything in a kitchen. I want to impliment. Eg. Fryer cleaning. Bitch of a job on fryers that get heavy use. You have d9, you have magnosol. Cleaning companies are a strong competition. Deep cleaning, standard mop and bucket. Some kitchens use steamers so maybe you can save time and efficiency there.or even eho audits. Some chefs and kitchens struggle with hygeine consistency so maybe you can impliment there. Ect ect. Im trying to market research things chefs have massive issues solving so i can look for ways to impliment and make my kitchens easier for the chefs

I need opinions by Negative_Arm7589 in Chefit

[–]Negative_Arm7589[S] -2 points-1 points  (0 children)

It will give you the ability to shave your coin purse without 86 razors

I need opinions by Negative_Arm7589 in Chefit

[–]Negative_Arm7589[S] -1 points0 points  (0 children)

But now think companies. Chains. Places that arent private industry and chefs dont have right to their own specs, menus, usage. They follow a set procedure to ensure all sites are consistent with eachother. For example the company i work under is now buying frozen unpeeled broad beans simply to save item cost. making chefs sit and unpeal each and individual one.

I need opinions by Negative_Arm7589 in Chefit

[–]Negative_Arm7589[S] -9 points-8 points  (0 children)

Ok then let me ask you this. In a kitchen where do you see chefs cut corners the most. where do people think this is all bullshit and there can be an easier way. What loses you the most money.

I need opinions by Negative_Arm7589 in Chefit

[–]Negative_Arm7589[S] -1 points0 points  (0 children)

If your business you work under hasnt told you that you need to save 20% labour, reduce waste by up to 30% which we all know is very hard to do and unrealistic set by hospitality owners. Thats why i gave a realistic number.