Who Are These Books For
Restauranteurs | Hoteliers | Chefs | Managers | Teachers | Staff and more!
Working in a hotel or restaurant is a great adventure and working in Food & Beverage is a constant challenge. Every day brings new discoveries. It is a non-stop learning experience. As the owner, operator or manager, of an operation, I am sure you love all of these challenges; it is what makes the job so interesting!
Mike Walmsley has been working in the industry for more than 20 years, and still loves it! As a teacher, Mike understands the importance of learning. Without learning, businesses plateau and then lose customers. In this fast-paced environment, having the right information is key.
Topics Covered
- Staffing
- Suppliers
- Inventory storage
- Inventory control
- Keeping track of details
- Return on Investment
- All about inventory
- Costs – sales mix & cost of sales
- Food cost
- Tips for food purchasing
- Pricing, menus and standardization
The best of beverage cost
- Company culture
- Staffing tips
- Recruitment and orientation
- Employee development and retention
Testimonials
Mr. Dana A. Koteen
Restaurant Manager
Tame the chaos, increase the performance of your business. There are tips in this book the most successful, renowned restaurateurs I’ve worked with in New York City are applying every day to achieve their top-notch status.
Ken Takeuchi
Business Professor, BCIT
This book is a MUST READ for any owner or manager in the food and beverage industry. Attaining better and higher profits is all about paying attention to details in both the human factor and the numbers side of things. Using this easy to read and execute tip book can only improve the bottom line.
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