He also mentioned that he and most of the other chefs and cooks spent a lot of time crying as a result of this philosophy. For the record I do not agree with that management style, seen it's day and good riddance to ignorance. Menu mix is very important and I would be very interested to question why Joel Robuchon includes these peasant dishes. Yes I am familiar with the concept as that was the case when I was a working chef de cuisine or head chef in the restaurants where I cooked. Restaurants have never made owners wealthy, selling stock in them or franchising a concept yes.
Most new ones have to close their doors.
The same applies to the duck breast removed from the whole duck. Without knowing this factor and applying it to your recipe cards, then matching it to your sales mix it is hard to locate a food cost problem. Yes, I agree that the well trained chef knows how to utilize to the maximum both his raw material resources and human resources. Theoretical rarely jives with the actual food cost. Just got the results of November two days ago.