Return On Ingredients

This resource is a vital tool to all culinary professionals who wish to understand and implement important cost controls. Topics include recipe writing, recipe costing, inventory management, menu engineering, and so much more. This resource takes you on a unique journey of taking a manufacturing approach to restaurant and food service management. Learn how to apply ingredient, labor and overhead cost to a recipe. Utilize recipes for more than just training and costing, but also just-in-time production and ordering and performance bench marking. This resource will enhance your ability to be more methodically during the menu engineering process and as a result, drive profits and cash.