The Profitable Chef

Why do you need Profitable Chef Systems in the Kitchen? Establishing a restaurant, for many is the culmination of a lot of planning, hard work, education and experience. Not to mention the fulfillment of a dream. And indeed the truly successful restaurateur enjoys a level of independence, recognition and satisfaction unmatched by almost any other business or profession. With this in mind it's no wonder so many people choose to enter "the business" to try their hand in that special magic that is the successful restaurant. But why is it that in attempting to achieve this goal, 60%-70% of new restaurants nation wide fail within two years of operation, turning this dream into a nightmare? Besides depleting capital at a greater rate then budgeted or running out of capital before the doors are even open, mismanagement is a major cause of failure. THE PROFITABLE CHEF gives the reader time tested, useful systems that can be used in the kitchen to improve the odds of success and avoid failure. These are common sense kitchen systems that can be designed specifically for the restaurant and serve as a foundation for efficient kitchen management. These basic kitchen systems work regardless of high personnel turnover and are flexible enough to allow sensible, practical and profitable input from creative and qualified new hires. J.P. Eigenheer