The largest expenditure for most foodservice organizations is the cost of food. Even a 3% reduction in food costs for a restaurant grossing $1,000,000 with food costs of $400,000 means an approximate savings of $12,000, which goes straight to the bottom line.

In order to control food costs effectively, there are four essential things you need to do. Buy the book and find out what these are. You'll get step-by-step descriptions of tools and techniques used to control costs, real world examples from the experts and 365 insider secrets revealed.

A must read for managers and chefs working to maximize their food profitability. 142 pages.

Regular Price:	$19.00