Recipe costing
Build accurate recipe costs that reflect every ingredient, portion and preparation step.
Restaurant profit begins with better control
The practical food cost playbook for stronger margins.
Master recipe costing, yield, purchasing, portion control, menu engineering and waste without sacrificing quality.
27+years of industry experience
45locations launched
Globalhospitality perspective
Academic rigor.
Operational reality.
The daily reality
Small cost leaks become large profit problems.
Food cost is not one number. It is the result of hundreds of decisions made through purchasing, preparation, portioning, pricing and service.
This book turns those decisions into a practical control system that teams can understand and leaders can manage.
What you will master
Six disciplines that protect restaurant profit.
Each subject connects financial thinking with the realities of the kitchen, storeroom and menu.
Yield management
Understand usable yield so purchasing decisions reflect what reaches the plate.
Portion control
Protect consistency, guest value and margin through practical portion standards.
Purchasing discipline
Turn supplier terms, specifications and receiving routines into stronger control.
Menu engineering
Use popularity and profitability to decide what to feature, improve or remove.
Waste reduction
Find the operational leaks that quietly erode food cost and restaurant profit.
Who this is for
Built for people responsible for restaurant results.
The principles are rigorous enough for leaders and practical enough for daily operations.
- 01Restaurant owners
- 02Chefs and culinary leaders
- 03General managers
- 04Food and beverage executives
Operator first.
Author through experience.
Practical insights
Ideas for better restaurant decisions.
Mastering Menu Engineering: Analyzing Profitability and Popularity to Drive Success
A practical framework for deciding which menu items deserve attention, promotion or change.
Read the articleThe Impact of Visual Presentation on Perceived Value and Pricing
How plating, packaging and atmosphere influence value perception and purchasing decisions.
Read the articleSupplier Negotiations and Inventory Management: How to Cut Costs Without Sacrificing Quality
A closer look at purchasing discipline, supplier relationships and inventory control.
Read the articleControl the cost. Protect the experience.
Build stronger margins into every plate.
A practical guide for making food cost visible, understandable and manageable.
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