Blog
Posted in:
Professional Cooking
02 / 12 / 2007
I’ve started writing another book which will be a guide to Food Costs and Menu Engineering and will be called Kitchen Profitability. Kitchen Profitability is aimed at chefs, restaurant owners, restaurant managers and general managers who want to learn how to better manage and control their food costs.
Kitchen Profitability will include a number of tips which when implemented will significantly decrease your food costs. As many of the chapters start to take form, I’ll start sharing food costs excerpts of the book for all to share and contribute your thoughts. I’ve even running a survey at present so I can learn more about your thoughts, see Food Cost Survey.
Some of the topics already confirmed will be;
What is food costing?
Food costing techniques
Food cost percentages
Maintaining food costs
Implementing food costing systems
Food costs in the bar
Controlling food costs
Portion control
Yield Control
Low margin vegetables
Pre-prepared vs scratch recipes
Photographing recipes
Using seasonal Ingredients
Maintaining standards
Cooking methods to increase yield
I am aiming for the book to be released towards th end of 2008. If you’d like me to send you an email when my Food Costs book will be available register at Kitchen Profitability and I’ll let you know.
