How a Nashville Chef Achieves Sub-30% Food Costs
About this episode
Chef Sam Jett discusses achieving sub-30% food costs in his zero-waste kitchen and shares insights on restaurant management and AI usage.
In the second segment of a two-part podcast, executive chef Sam Jett shares how he achieves sub-30% food costs in his zero-waste kitchen at the Michelin-recommended Audrey in Nashville—from the high-tech lab used to eliminate trash to whole-animal butchery. He also shares hot takes on why he believes your general manager is more important than your lead chef, and why he thinks restaurateurs are using AI all wrong.
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