The book,"Increasing Foodservice Profit Margins" details 100 low cost, realistic, cost-cutting improvements you can easily make.
It's based on dozens of the very best ideas I discovered for reducing foodservice costs as a buyer in several of greater America's best venues, during more than 20 years of trying to be as cost-efficient as possible at all times.
Since there are many different types of hospitality operations, all ideas may not apply to all businesses, however most can be very useful to everyone. Some suggestions can be quickly and easily put into effect by simply changing routine daily actions. Other ideas will require a little time. Any single idea in the right situation however, can have the potential to save hundreds, even thousands of dollars annually.
The collection of ideas in this Book have been updated for the twenty-first century, and are as good today as the day they were first used.
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