Foodservice Cost Control Book from C.H.I.P.S.

Food Service Manager's Guide to Creative Cost Cutting
Book + CD-ROM
by Douglas Brown

Food Service Manager's Guide to Creative Cost Cutting has been written for existing operators in both the commercial and non-commercial sectors.

Food Service Manager's Guide to Creative Cost Cutting contains more than 2,001 practical, insider techniques and tips that have been gleaned from successful operators from around the world and tested in real-life food service businesses.

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.

The FREE CD that is included with the book contains all forms from the book in pdf and MS Word® format.


Maximize Profits: Strategies and Tips

  1. Analyzing the Numbers
  2. Profit Planning and Cost Control
  3. Profitable Pricing
  4. Pleasing Customers
  5. Set the Tone—Your Restaurant Interior
  6. Find Your Niche—Set Yourself Apart!
  7. Marketing for Profitability

Controlling Operating Costs: Strategies and Tips

  1. The Bottom Line
  2. Look at Your Restaurant Objectively
  3. Trimming Operational Costs
  4. Reducing Maintenance and Repair Costs
  5. Security and Theft Prevention
  6. Breakage, Spoilage and Storage

Controlling Labor Costs: Strategies and Tips

  1. Building Your Team—The Foundation of Success
  2. Saving Payroll Dollars
  3. Training Employees
  4. Employee Supervision
  5. Scheduling Your Staff
  6. The Productive Workplace
  7. Productive Buildings

Controlling Food Costs: Strategies and Tips

  1. The Basics
  2. Essentials of Controlling Food Costs
  3. Reducing Food Costs
  4. Food-Cost Problem Areas
  5. The Menu, Standardized Recipes and Menu Pricing
  6. Purchasing, Receiving and Storage
  7. Production and Service
  8. Kitchen and Food Safety
  9. Technology

Controlling Liquor, Wine and Beverage Costs: Strategies and Tips

  1. Budgeting and Forecasting
  2. Cash Control, Costing and Margins
  3. Beverage Purchasing Strategies That Work
  4. Beverage Inventory Control
  5. Portion Control Behind the Bar
  6. Beverage Theft
  7. Drink Selection
  8. Bar Staff Recruitment, Management and Training
  9. Other Opportunities to Control Costs in the Beverage Industry
  10. Essential Cost-Cutting and Time-Saving Forms

Glossary of Terms

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Food Service Manager's Guide to Creative Cost Cutting
Book + CD-ROM
by Douglas Brown

2006 • 588 pages • Book + CD-ROM • $89.95 + shipping
Texas residents please add 6.75% sales tax

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