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

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.


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The Food Service Manager's Guide to Creative Cost Cutting
   
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The Food Service Manager's Guide to Creative Cost Cutting
Product ID: AP-CCC-01-00146
Revised: 8/1/2014

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Overview

The Food Service Manager's Guide to Creative Cost Cutting. For restaurant owners, managers and key kitchen personnel. Available as printed book with CD or download file.

Many food service books are written for novices, but this is one of the very few written for veteran operators. Demonstrating thousands of often-overlooked ways to reduce costs, this book will teach new tricks to even the most experienced.

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. You can 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 critical areas of food, beverage, operations and labor.

A CD is included with a large number of cost-cutting and time saving-forms and charts to help you enact your cost saving measures. (See the detailed list of the CD contents below.) All forms are provided in both PDF format for easy viewing and printing and MS Word format for easy customizing.

Sample Book Topics

  • Tucking in your shirt can reduce employee turnover. Learn how in chapter 4.
  • A picture of your luscious cheesecake can increase sales by up to 10%. Learn how in chapter 2.
  • A $15 glove will save you $3,337 per year. Lear how in chapter 5.
  • A fifty-cent button can bring you thousands in additional sales. Learn how in chapter 9.
  • Decrease your inventory while increasing your menu selection. Learn how in chapter 3.
  • You should weigh your silverware. Learn why in chapter 13.
  • Mirrors can decrease your utility costs. Learn how in chapter 8.
  • A $35 instrument can save you thousands in liquor costs. Learn how in chapter 11.
  • A $50 meter will save you $5,000 in lost beer sales. Learn how in chapter 6.
  • That bread basket is wasting your dough. Learn why in chapter 1.
  • Your bar regular can help with inventory control. Learn how in chapter 4.
  • Save as much as $600 a year with an infrared gas fryer. Learn how in chapter 2.
  • Free lunch- what does it really cost? Learn how much in chapter 5.
  • Utilizing a 49-cent pen can save hundreds of dollars a month. Learn how in chapter 1.
  • A label can save you $1,000 a month in food costs. Learn how in chapter 7.
  • Get three months of free rent in your existing location. Learn how in chapter 2.
  • A 37-cent note will return thousands in sales. Learn how in chapter 10.
  • Why is the baby bottle behind the bar? Learn why in chapter 4.
  • How much can a two-minute phone call save you? Learn how much in chapter 13.
  • A device that costs less than $100 can save you $15,000 in labor costs each year. Learn how in chapter 2.

Included CD Forms and Charts

A CD is included with a large number of cost cutting and time saving forms and charts to help you enact your cost saving measures. (See the detailed list of the CD contents below.) All forms are provided in both PDF format for easy viewing and printing and MS Word format for easy customizing.

  1. Alcohol Awareness
  2. Alcohol Awareness Test
  3. Alcohol Awareness Test Answer Key
  4. Attainable Food Costs
  5. Bar Terminology
  6. Bartender’s Report
  7. Beverage Consumption Report
  8. Beverage Perpetual Inventory
  9. Beverage Recipes Card
  10. Beverage-Specific Garnishes
  11. Bid Sheet
  12. Bottled Beer Count Form
  13. Break-Even Cost Analysis
  14. Cash Turn-In Report
  15. Cashier’s Log
  16. Cashier’s Report Form
  17. Cashier’s Report II
  18. Change Funds
  19. Check Log
  20. Commonly Used Costing Formulas
  21. Cook’s Form
  22. Cooking Yield Chart
  23. Customer Comment Form
  24. Daily Preparation Form
  25. Daily Production Report
  26. Daily Yields Form
  27. Detailed Layout of Kitchen Equipment
  28. Dining Room Safety Inspection Form
  29. Dishroom Equipment Layout
  30. Employee Performance Evaluation Form
  31. Employee Turnover Rate & Cost Chart
  32. Event Food Production & Portion Control Form
  33. Food Cost Calculator
  34. Food Mishap Report
  35. Food Service Employment Application
  36. Guest Check Record
  37. Ingredient Substitutions
  38. Liquor Inventory Form
  39. Liquor Order Form
  40. Liquor Requisition
  41. Liquor/Wine Inventory Form
  42. Materials Cost Projection Form
  43. Meat Count Form
  44. Minimum Amount Needed Form
  45. Operational Budget Form
  46. Operational Supplies Cost Projection Form
  47. Payroll Budget Estimate
  48. Performance-to-Budget Summary
  49. Perpetual Inventory Form
  50. Pour Cost Chart
  51. Prep Chart
  52. Prep Sheet
  53. Product Request Log
  54. Restaurant Shopper’s Report
  55. Sales Forecast Worksheet
  56. Service Refusal Form
  57. Sign-Out Sheet
  58. Spoilage Report
  59. Standard Portion Sizes
  60. Standard Recipe Card A
  61. Standard Recipe Card B
  62. Standard Recipe Card C
  63. Thaw Pull Chart
  64. Ticket Issuance Form
  65. Ticket Itemization Form
  66. Want Sheet
  67. Wine Terminology
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