From Kitchen to Cashflow: Managing Food & Beverage Operations

When you’re running a foodservice operation, labor will always be one of your highest costs. Is it better to focus on cutting costs to reduce the impact labor has on your bottom line? Or should you invest in labor and recognize its importance in creating a positive experience for the customer?

From Kitchen to Cash Flow: Managing Food & Beverage Operations and Cost tackles these questions (and more) from the perspective of experienced industry practitioners. Written in concise, casual language designed for today’s undergraduate student, From Kitchen to Cash Flow provides students and young professionals with an experience-driven guidebook to managing a food and beverage operation.