b'McCormick said guests a night, she noted that the basics apply both for her staff and those working in a boats kitchen. Its all about presentation is one way tomaking sure youre prepped carefully, she said. You have everything portioned, ready to go, that the people that are take a dish to the next level.in the location know exactly how to execute the product Garnishes can add an quickly and efficiently and consistently. Costmarginsareafocuswhenplanningandpricinga extra flair, and her teammenu. Ellis explained that the typical food cost is 25 per-cent at a hotel or restaurant, and it goes up to 30-35 percent often uses edible orchids at their propertys steakhouse. As one cant justify multi-plying the price of a steak by four, its about balancing a to add a pop of color.menu with diverse offerings. One of the highest margin food items is water. It may cost an establishment 30 butCOLLETTE McCORMICK, HERTZ ARENA is sold for $6 or $7. Soda from the fountain is similar and items like this help cover cost of higher priced offerings such as steak. While McCormick acknowledged that the arena has a verySingh noted that part of moving items like Dom Perignon large kitchen to serve anywhere from five to ten thousandor expensive dishes is upselling them to guests. Suggesting DOCK TO DOCK EFFICIENCYServices that Carry the World. Forward.Vessel Design & EngineeringInterior Design SolutionsConstruction Management Our waterjets represent Vessel Conversion & Refits the pinnacle of all-round operational efficiency, agile crowley.com/engineering manoeuvrability, for swift turnarounds, and durability.www.hamiltonjet.com11 JUNE 2025'