ISBN: 9798178524220 - inside the working restaurant: menus, food cost, labor, inventory, kitchens, service, table turnover, delivery platforms, waste, and the thin margins behind meals (1 Ergebnisse)

ISBN: 
Mit der Detailsuche verfeinern

Optimieren Sie Ihre Suche

  • Bücher (1)

  • Neu (1)

bis

Benutzerdefinierte Preisspanne (EUR)

bis

  • Sprache: Englisch

    Verlag: Independently Published Okt 2026, 2026

    9798178524220

    • Softcover

    Anbieter: AHA-BUCH GmbH, Einbeck, DeutschlandAHA-BUCH GmbH

    Verkäufer/-in mit 5 Sternen
    Verkäufer/-in kontaktieren

    Zustand: Neu

    EUR 28,31

    EUR 35,00 Versand 
    Versand von Deutschland nach USA

    Anzahl: 2 verfügbar

    Taschenbuch. Zustand: Neu. Neuware - A full dining room does not mean a profitable restaurant.Behind every plate is a business running on some of the thinnest margins in everyday commerce. A few extra grams of cheese, one unnecessary shift, a broken refrigerator, or a delivery commission can decide whether a month ends in profit or loss.Inside the Working Restaurant explains, in plain language, how restaurants really operate. You will learn: - How menus work as operating plans that shape purchasing, storage, staffing, and timing- How recipes are costed to the gram, and why contribution margin matters as much as food cost percentage- Why labor is scheduled to the shape of the dinner rush, and what staff turnover really costs- How par levels, stock rotation, and waste tracking protect thin margins- How kitchen stations, mise en place, and the pass turn pressure into coordinated service- How table turnover, reservations, and no-shows affect what each seat earns- Why delivery platforms can squeeze profit, and how restaurants respond- Why busy does not always mean profitable, and how cash flow can fail even in a good year- How food safety systems, temperature control, and allergen management protect every guest- How rent, location, and quiet recurring costs decide which restaurants surviveEvery chapter includes clear explanations, common misreadings, key points, and a realistic illustration. The appendices add practical tools: a sample profit and loss statement, key formulas operators use, a comparison of restaurant formats, a planning checklist for opening a small cafe or restaurant, a field guide for observing restaurants, discussion questions, and a glossary.Written for curious diners, hospitality and business students, and anyone thinking of opening a food business, this book reveals the invisible system behind every meal.…