The term food cost is not new or unknown to most chefs, but how many truly understand what it means? Franco Luise, Chef and author of the book, presents and explains the fundamental methods for making accurate calculations, which can make the difference between profit and loss for a restaurant.
He guides the Chef through all those stages of their work that could affect the final cost - from executing orders to controlling and storing goods upon receipt.
He tackles the issue of recipe control, presents detailed tables for the waste of various products, examines different pricing strategies on the menu, and explains how the break-even point of the restaurant is determined. Finally, he shows how the collected data can be used for menu engineering design according to the three prevailing trends.
Franco Luise shares and conveys through this book not only a remarkable experience in both large and small businesses but also great sensitivity to the everyday realities of a Chef's work to his colleagues, especially those who may find themselves in the unfortunate position of facing a management structure based on numbers.
Directly and in simple language, he demonstrates that the precise calculation of food cost is achievable.
