Kitchen Financials

The untold reality

All restaurants are businesses first and foremost. Simply buying food, preparing it, and selling it is not enough to stay afloat in an industry with profit margins that are generally very slim. In this book I go over everything from suppliers and menu design to how to properly control and calculate food cost.

GOOD OVERVIEW FOR THE UNEXPERIENCED

Tristan does a very good job of breaking down basic concepts for those that have not been in the industry or those that have not had the benefit of working with in a system that actually works properly. As always the only real negative is the virtual voice narration.