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.

Contents

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

8. The Bottom Line
9. Look at Your Restaurant Objectively
10. Trimming Operational Costs
11. Reducing Maintenance and Repair Costs
12. Security and Theft Prevention
13. Breakage, Spoilage and Storage

Controlling Labor Costs: Strategies and Tips

14. Building Your Team—The Foundation of Success
15. Saving Payroll Dollars
16. Training Employees
17. Employee Supervision
18. Scheduling Your Staff
19. The Productive Workplace
20. Productive Buildings

Controlling Food Costs: Strategies and Tips

21. The Basics
22. Essentials of Controlling Food Costs
23. Reducing Food Costs
24. Food-Cost Problem Areas
25. The Menu, Standardized Recipes and Menu Pricing
26. Purchasing, Receiving and Storage
27. Production and Service
28. Kitchen and Food Safety
29. Technology

Controlling Liquor, Wine and Beverage Costs: Strategies and Tips

30. Budgeting and Forecasting
31. Cash Control, Costing and Margins
32. Beverage Purchasing Strategies That Work
33. Beverage Inventory Control
34. Portion Control Behind the Bar
35. Beverage Theft
36. Drink Selection
37. Bar Staff Recruitment, Management and Training
38. Other Opportunities to Control Costs in the Beverage Industry
39. Essential Cost-Cutting and Time-Saving Forms

Glossary of Terms
Index

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