At last, an Italian-language text on the valuable calculations that can help everyone in the restaurant industry understand the true costs of dishes offered on menus. Accurate calculations depend on other good management practices, and Luise shows that organization and documentation are essential. She guides the chef through all the stages of his or her work that can affect final costs-from fulfilling orders to checking and storing incoming goods. He talks about the importance of communication and the need to make all staff aware of food cost issues and educate them to understand their importance in the daily running of the kitchen. He addresses recipe control, offers comprehensive tables on the waste of specific products, examines the various strategies for setting prices on the menu, and explains how to determine a restaurant's break-even point. Finally, it demonstrates how to use acquired data to do menu-engineering according to the three most current currents of thought.
Author: Franco Luise
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