The Food Service Manager's Guide to Creative Cost Cutting: By Reducing Expenses: Over 2,001 Innovative and Simple Ways to Save Your Food Service Operation Thousandsby Douglas Robert Brown
This is your “upper management,” the one who constantly pushes you to squeeze one more dollar of profit out of the business! It delves into every aspect of the business, from basic pricing and inventory control to proper team building and management. The most essential part of being a
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DO YOU OWN OR MANAGE A RESTAURANT OR FOOD SERVICE OPERATION?
This is your “upper management,” the one who constantly pushes you to squeeze one more dollar of profit out of the business! It delves into every aspect of the business, from basic pricing and inventory control to proper team building and management. The most essential part of being a manager or owner is making a profit and maximizing that profit.
This book presents thousands of ways to analyze your profit and where it is driven from, breaking down the big numbers of food and liquor, labor and general operating costs into the detailed costs they encompass. Become a better manager or owner by understanding how these detailed costs drive the big picture.
This is essentially a business consultant in a quick-to-access book! It’s what I do every time I am hired as a consultant to a business having problems; I run down this same list to find the opportunities hidden in the P&L and balance sheet. Now you can be your own auditor and consultant and pass the knowledge onto your subordinates.
— Jeffrey L. Uher; Uher Hospitality, LLCFood service consultant and expert on gaining efficiencies, controlling costs, and improving team building. The companion CD-ROM is not available for download with this electronic version of the book but it may be obtained separately by contacting Atlantic Publishing Group at firstname.lastname@example.org.
- BN ID:
- Atlantic Publishing Group, Inc.
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- Sold by:
- Barnes & Noble
- NOOK Book
- File size:
- 11 MB
- This product may take a few minutes to download.
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