So You Want To Own a Restaurant?
 
"I was amazed to find not only the volume of content but the quality and attention to detail of each section. Much like having a team of experts on staff for the restaurateur without the expense of having the team!"
Dave Wolfgram / Senior Restaurant Executive / SF Bay Area
 

Have you ever heard the old saying? The smaller your dumpster the more profitable you are?  While there are a lot of factors that affect profitability, waste is a big one!  These chapters deal with trash, recycling, oils and grease, ingredient loss, recipe mistakes, excess food thrown away, theft and errors that can cost a restaurant dearly.