Which grade, how much per service, and how to keep cost under control.
Yakitori is cooked close to the coals, so the charcoal shows in every skewer.
Grade A or cut sticks for the main grill. Grade B for back-of-house or busy nights.
Cut sticks give a flat bed in narrow grills. Long pieces suit wider grills.
Put out and save the pieces you do not use. Relit the next day, they stretch each carton further.
Step-by-step lighting, keeping it going through service, and putting it out to reuse.
How binchotan differs from ordinary charcoal, how it is made, and why grill kitchens pay more for it.
Lighting, heat, smoke, cost per service. A practical comparison for restaurant buyers.
FOB prices per product and container, by email once a month. Unsubscribe any time.