Controlling Costs - Chef Jaime Young

Involved with the operation of two New York and two Los Angeles restaurants, Jaime Young is well versed in finding ways to help control costs across kitchen operations. Jaime shares his insights on how to deliver high-quality dining experiences while keeping costs in line, including:

• Create a Cushion - push off up-front costs so you can focus on purchasing the right equipment.

• Buy New – look to purchase new equipment for long-lasting operation with warranty coverage and energy-efficient operations.

• Staff Retention – invest in employees as they create consistency and cost savings for kitchen operations.

• Know Your Audience – put aside ego and do what is right and reasonable to meet the expected dining experience of your customers.