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Shoutout to the guy in the St. Louis supply house who said I was crazy for not using a blast chiller
I was picking up a new convection oven for my spot. This older guy, a line cook from a big hotel, saw my order. He said, 'You're running a 60-seat place without a blast chiller? You're losing money on every batch of soup.' I told him my walk-in was fine and I couldn't fit the cost. He pulled out his phone, showed me his food cost sheets from before and after he got one. Said it paid for itself in under a year just from cutting waste. Has anyone actually run the numbers on this for a smaller operation?
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