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“Time, not food, is the ultimate perishable inventory,” Sheryl E. Kimes, the Emeritus Professor of Operations Management at the Cornell University School of Hotel Administration and the inventor of this metric , once shared. This means that the higher the RevPASH is, the better the restaurant's standing.
Head chef This role requires administrative and culinary prowess in managing food inventory, planning budgets, supervising kitchen activities and creating signature recipes. Kitchen manager This role is primarily about managing the administrative tasks in the kitchen, such as staffing, supplies, scheduling, and budgeting.
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