The Food Service Managers Guide to Creative Cost Cutting: Over 2001 Innovative And Simple Ways to Save Your Food Service Operation Thousands by Reducing Expenses

Brown, Douglas Robert

ISBN 10: 0910627614 / ISBN 13: 9780910627610

Published by Atlantic Pub Co, 2005

About this Item

Books may exhibit damage including dents, creases, and folded pages. Some volumes may contain annotations or highlighted sections. PLEASE NOTE that extras or accessories may not be included. Additionally, digital codes and CDs have not been verified for functionality and may be inoperative.

Seller Inventory # 59WS4H001LZM_ns

Bibliographic Details

• Title: The Food Service Managers Guide to Creative Cost Cutting: Over 2001 Innovative And Simple Ways to Save Your Food Service Operation Thousands by Reducing Expenses
• Publisher: Atlantic Pub Co
• Publication Date: 2005
• Language: English
• ISBN 10: 0910627614
• ISBN 13: 9780910627610
• Binding: Hardcover
• Condition: acceptable

About this title

Synopsis

Operating expenses are up and income is down throughout the entire food service industry. After taxes and expenses, restaurants that make money, according to the National Restaurant Association, have bottom lines at 0.5–3.0 percent of sales. This tiny percentage is the difference between being profitable and going under, and it drives home the importance of controlling costs. This book will show you how.Many books on food service management are written for new managers or owners. This is one of the very few books written for existing operators in both the commercial and non-commercial sectors. This book has one purpose: to demonstrate thousands of often-overlooked ways to reduce your business costs, and increase profits.You will find over 2,001 practical insider techniques and tips that have been gleaned from successful operators from around the world and test in real-life food service businesses. You can put this information in place today to reduce expenses and expand profits. Easy to read and understand, this step-by-step guide and will take the mystery out of how to reduce costs in four critical areas: food, beverage, operations and labor.  Food service cost-reduction experts have identified thousands of ways to reduce operating costs. This book offers their experience and expertise. The information is boiled down to the essence, filled to the brim with up-to-date and pertinent information. It covers all the bases, providing clear explanations and helpful, specific information, including how to uncover hidden costs and then reduce or eliminate them. Contact information, including Web sites is provided for all companies discussed.

About the Author

Douglas R. Brown is a best selling author in the area of food service management, having worked for both national chains and independent restaurants, as well as consulting. He is the author of several new books on food service management, and numerous articles. In 1982 he established Atlantic Publishing Group, Inc. and today the company is the leader in providing training materials including books, videos, posters, tools and software to the industry.