The Food Cost Mastery: Unlocking Profit and Efficiency in the Restaurant Industry

Take a deep dive into food cost control with “The Food Cost Mastery” the ultimate guide to mastering the financial and operational side of the restaurant business.

Authored by an industry expert with over 27 years of experience, from dishwasher to executive leadership, this book converts real-world knowledge into clear, actionable strategies for restaurateurs at every level.

Inside The Food Cost Mastery, you’ll find:

•Foundations of Food Costing: Essential principles of cost calculation, margins, and pricing, tested across multiple restaurant models to help create profitable, strategic menus.

•Advanced Inventory Management: Proven systems to optimize inventory, reduce waste, and maintain precise stock control based on real, in-field application.

•Innovative Procurement & Supplier Relations: Practical techniques for negotiating better terms, strengthening supplier partnerships, and aligning purchasing with budget objectives, all built on real-life experience.

•Dynamic Revenue Management: Upselling, menu engineering, and pricing strategies developed through years of increasing revenue without damaging brand value.

•Financial Planning & Budgeting: Frameworks for building strong financial plans, setting realistic budgets, and making informed, growth-focused decisions.

•Harnessing Technology: Practical use of POS, IMS, and data tools to improve accuracy, track costs, monitor inventory, and enable smarter business decisions.

•Managerial Techniques & Team Leadership: Field-tested approaches to staff training, performance management, resource allocation, and operational efficiency.

•Real-World Case Studies: Detailed examples drawn from the author’s career, showing real challenges, solutions, and practical application in diverse restaurant environments.

Every strategy in The Food Cost Mastery has been tested in real operations to help maximize profit and efficiency.