A basic overview of cost control concepts
Maximize profits - strategies & tips taht get results: Analyzing the numbers ; Profit planning and cost control ; Essentials of controlling food costs ; Profitable pricing ; Pleasing customers ; Set the tone - your restaurant interior ; Finding your niche - set yourself apart! ; Marketing profitability
Controlling operating costs: The bottom line ; Look at your restaurant objectively ; Trimming operational costs ; Reducing food costs ; Purchasing & storage ; Reducing maintenance & repair costs ; Security & theft prevention ; Breakage, storage & spoilage
Controlling labor costs: Building your team - the foundation of success ; Saving payroll dollars ; Training employees ; Employee supervision ; Scheduling your staff ; The productive workplace ; Productive buildings
Controlling food costs: The basics ; 75 possible food-cost problem areas ; The menu, pricing, & standardized recipes ; Purchasing ; Purchasing, receiving and storage ; Production & service ; Safety & security ; Technology
Controlling liquor, wine & beverage costs: Budgeting & forecasting ; Cash control, costing & margins ; Purchasing strategies that work ; Inventory control ; Portion control behind the bar ; Theft ; Drink selection ; Barstaff recruitment, management, & training ; Other opportunities to control costs in the beverage industry.
