I’ve recently started writing Kitchen Profitability which will be a chef’s guide to food costs and menu engineering. 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. 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 the end of 2008.
If you’d like me to send you an email when Kitchen Profitability is available register here and I’ll let you know.