Food Cost Control for Success: a practical resource for Professional Chefs

$26.95

Today’s Professional Chef must do much more than simply create and/or manage great food. With budget meetings, fluctuating food cost percentages, menu mix analysis and theories on promoting items based upon margin versus based upon food cost… there is a plethora of skills which a Chef must be competent at. This book provides an in depth, detailed analysis of how to manage your food cost to bring you and your business one step closer to being successful. Written by a Chef for Chefs, Food Cost Control for Success – a practical resource for Professional Chefs is a down & dirty, hands on practical guide for managing your food cost.

Description

Today’s Professional Chef must do much more than simply create and/or manage great food. With budget meetings, fluctuating food cost percentages, menu mix analysis and theories on promoting items based upon margin versus based upon food cost… there is a plethora of skills which a Chef must be competent at. This book provides an in depth, detailed analysis of how to manage your food cost to bring you and your business one step closer to being successful. Written by a Chef for Chefs, Food Cost Control for Success – a practical resource for Professional Chefs is a down & dirty, hands on practical guide for managing your food cost.

While many books in the kitchen management genre deal primarily in theory, Chef Buchanan provides today’s Professional Chef with both the theory and the practical instruction needed to evaluate the complex issue of food cost and move forward with actionable solutions. In the section on Sales Mix and Menu Analysis find out when and why a high food cost may actually be a good thing. Learn how to find and fix errors in your inventory sheets before the accounting department have posted your final inventory numbers. And gain quality insights on how to prepare for and successfully deal with your P&L meetings.

Topics covered include: the New Forty Thieves of Food Cost…diving deep into food cost management; Period-end Inventory…discover basic & advanced insights on managing your period-end inventory process. Find & fix the inventory errors which most chefs and accounting departments miss; and the section on How to be a P&L Review Pro covers how to prepare for and enter your P&L meetings with confidence.

Bonus material: Besides being stuffed with practical food costing knowledge there are a few additional resources including articles on Mise en Place, BOH – FOH Communication, Murphy’s Law, links to downloadable Cleaning Schedules, Cook Training Reviews, Food Safety Forms and more. Laced with interesting culinary photos, MEMEs, and splashed with the occasional inappropriate language of the kitchen, this book is both informative and a pleasure to read.

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