Food Costing and Menu Engineering
Kitchen Profitability is the chef’s guide to food costing and menu engineering by chef Benjamin Christie.
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.
It's the must-have book for 2009 for anyone involved in the restaurant industry and will help both restaurants on the edge of closing and restaurants that are already profitable. With the book’s vast amount of ideas and strategies, readers will discover new revenue streams and learn about cost cutting to increase their return on investment.
Take our Food Costing and Menu Engineering Survey.
Most chefs know how to cost an individual dish, but don’t know how to directly control overall food costs let alone develop strategies to minimize food costs and maximize profitability. Kitchen Profitability provides the tools to take control of your food costs.
The majority of chefs and restaurant owners have no idea what menu engineering is and how it can play an important role in determining overall profitability and food costs. Kitchen Profitability will teach you all about Menu Engineering.