Restaurant Books / Cost Control: The Food Service Manager's Guide to Creative Cost Cutting

Find over 2,001 practical insider techniques and tips gleaned from successful operators from around the world and tested in real-life food service businesses. Put these methods in place today to reduce expenses and expand profits. Easy to read and understand, this step-by-step guide takes the mystery out of how to reduce costs in the four critical areas of food, beverage, operations and labor. Includes CD with cost-cutting and time-saving forms and charts.