Chef Michael Lockard
About the author:
Michael Lockard is a chef with an extensive background and years of service in the food service industry. This includes being the Executive Chef for the Iconic Plaza Hotel in New York City, and the largest annually attended sporting event in the world- the US Open. He uses his multi-unit management skills developed at the US Open to provide the practical insight into the business so desperately needed in these uncertain economic times. This book was written for chefs by a chef to gather the information quickly and implement immediately.
A Cook's Book: Food Cost
A Cook's Book : Food Cost
The Chef's Ultimate Guide To Food Cost Control
Authored by Michael Lockard
In an economic time where cost control is more of a focus then ever. This book serves as an easy-to-understand, basic food cost control blueprint that can be implemented immediately. This is about getting results and fixing your food cost fast!
This step-by-step guide to controlling your food cost teaches:
* How to think globally to make decisions to impact your food cost.
* How to analyze the life cycle of the food that fuels your business, from the time food items are conceptualized in the form of recipes to the time they are served to your guests.
* How to strategically approach each stage of this life cycle to positively impact your bottom line.
* How to use simple excel sheets as tools to help organize and manage the control process.