Sou Chef Matthew Ratliff, at the Everglades Club and I sat down to discuss sales profit in the bakeshop. Many of our waste can be put towards feeding our staff in the cafeteria. For instance, any items that do not get put out on the buffet table are allowed to be kept in sliding doors for the waiters/ staff to enjoy on their breaks. In addition, we like to use the top (crowning) of any cake and use them to build layered fillings inside of a hotel pan to sever to our staff. It will benefit with your expense when you need the money on the specialty products for the members who are paying to eat. When it comes to profiting in the bakeshop we agreed that labor cost would always be the most expensive. We the cooks spend anywhere between 4-5 hours
