Controlling Restaurant & Food Service Food Costs - Brown, Douglas R
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If you operate a food service organization, you have to buy food products; that's the reality. The largest expenditure for most food service organizations is the cost of food. However, in this book we will show you many ways to reduce your food costs. Even a 3-percent 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 will go straight to your bottom line. In order to control food costs effectively, there are four essential things that you need to do: First, forecast how much and what you are going to sell.…mehr

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Produktbeschreibung
If you operate a food service organization, you have to buy food products; that's the reality. The largest expenditure for most food service organizations is the cost of food. However, in this book we will show you many ways to reduce your food costs. Even a 3-percent 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 will go straight to your bottom line. In order to control food costs effectively, there are four essential things that you need to do: First, forecast how much and what you are going to sell. Second, purchase, receive and prepare according to these forecasts. Third, portion effectively. Finally, control money, waste and theft. Many of the tips in this book will not only cut your food costs, but will also enhance your finished products. Better food brings more business, which brings more money. A reduction in your food costs means that you can keep more of that money. You will find actual tips that produce profitable results, without consuming all your time in unnecessary research or worse: experiences of painful trial, risk and error. This book is part of the new series from the editors of the "Food Service Professional Magazine. With 15 books on the most relevant food service subjects, theses are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on specific management subjects are easy to read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up-to-date and pertinent information. These books cover all the bases, providing clearexplanations and helpful, specific advice. All titles in the series include the phone numbers and Web sites of all companies discussed.
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Autorenporträt
Douglas R. Brown is a best selling author and publisher of computer software and books specific to the food service industry. His extensive background and years of service in the food service industry provides the practical insight into the business so desperately needed in the highly volatile food service industry.