Product DescriptionProvides insights into areas that impact food costs in both the front and back of the house. The first step in correcting a problem is recognizing there is one.
What Others Say
Fast, accurate introduction to menu design
My cherished copy was ruined by a zealous employee who went wild with a highlighter. But there are a lot of good points that deserve to be highlighted and remembered. I really like Food Cost: Restaurant Manager's Pocket Handbook Series (Restaurant Manager's Pocket Handbook) as an introduction to menu design. Having dealt with the owners and managers of several thousand independent restaurants, I know most of them don't know or practice everything that is explained in Food Cost: Restaurant Manager's Pocket Handbook Series (Restaurant Manager's Pocket Handbook). I want all the designers, sales people and customer service people at Menu Works to read this and be thoroughly familiar with all the concepts. (Menu Works is the menu design company I own in South Carolina.) It is a quick read, with review questions after each chapter. It was written by a college professor with food service management experience and ... Read More
really really basic
A lot of repetition of really obvious things. Really basic definitions of margins and profit. The book could have been reduced to 3 pages it would have been good enough. No real focus on restaurant business.
Might be an eye opener if you are 10 years old and were thinking of opening a restaurant. If you are serious about your project, you will not learn anything in Food Cost: Restaurant Manager's Pocket Handbook Series (Restaurant Manager's Pocket Handbook). Useless...
In depth and thought provoking.
Food Cost: Restaurant Manager's Pocket Handbook Series (Restaurant Manager's Pocket Handbook) is a quick and easy guide to cutting food costs in the restaurant business. More than anything else it makes you think of ideas to make your own business more profitable. This is a book that you will want to assign to your entire kitchen staff.
