Would you like to reduce some of your largest, most annoying foodservice costs?
If you're like most foodservice owners or managers in today's economy, the answer is a definite Yes!'

My name is Harvey Clark& I've worked in several of America's better foodservice venues over more than 20 years, purchasing just about everything in the foodservice industry, with a constant focus on cost reduction. I discovered a great number of ideas to reduce foodservice costs. 

A lot of them aren't the most obvious ways to cut costs, but they do work. It seemed a shame that more people in this industry didn't know about them, so I decided to write the Book, "Increasing Foodservice Profit Margins". 

If you could use 100 ways to reduce your foodservice costs today, then you've come to the right place!   

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