Nouveauté
Where Your Food Cost Is Going. The Chefs Effect Practical Guides, #2
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- FormatePub
- ISBN8235644250
- EAN9798235644250
- Date de parution23/08/2026
- Protection num.pas de protection
- Infos supplémentairesepub
- ÉditeurIoakim Ioakim
Résumé
Where Your Food Cost Is Going is a practical guide for chefs, kitchen managers and hospitality operators who want to understand where profit is being lost - and how to regain control. Food cost rarely disappears because of one dramatic mistake. It leaks through poor receiving, inaccurate stock counts, weak storage, overproduction, uncontrolled portions, avoidable waste, unrecorded transfers and everyday kitchen habits that nobody questions.
This guide helps you identify those losses, understand what is causing them and build stronger operational control around stock, waste and kitchen profitability. Inside, you'll learn how to:. recognise the most common sources of food-cost leakage;. strengthen receiving, storage and stock-control routines;. improve stocktake accuracy and accountability;. understand how waste, overproduction and portion inconsistency affect profit;.
identify hidden losses that do not always appear in obvious reports;. connect kitchen behaviour with financial performance;. use practical checks to find where control is weakest; and. turn better stock and waste discipline into repeatable kitchen habits. Written from a real hospitality-operations perspective, this is not an accounting textbook. It is a practical management resource for restaurants, hotels, lodges, resorts, catering operations and professional kitchens.
Whether your food cost is slightly off target or seriously under pressure, the first step is understanding where the money is actually going. The Chefs Effect Practical GuidesDeveloping People. Strengthening Kitchens. Improving Results.
This guide helps you identify those losses, understand what is causing them and build stronger operational control around stock, waste and kitchen profitability. Inside, you'll learn how to:. recognise the most common sources of food-cost leakage;. strengthen receiving, storage and stock-control routines;. improve stocktake accuracy and accountability;. understand how waste, overproduction and portion inconsistency affect profit;.
identify hidden losses that do not always appear in obvious reports;. connect kitchen behaviour with financial performance;. use practical checks to find where control is weakest; and. turn better stock and waste discipline into repeatable kitchen habits. Written from a real hospitality-operations perspective, this is not an accounting textbook. It is a practical management resource for restaurants, hotels, lodges, resorts, catering operations and professional kitchens.
Whether your food cost is slightly off target or seriously under pressure, the first step is understanding where the money is actually going. The Chefs Effect Practical GuidesDeveloping People. Strengthening Kitchens. Improving Results.