By Francis T. Lynch Wiley, $35
The subtitle of this oldie-but-goodie (now in its 7th edition) says it all: Accuracy in Food Costing and Purchasing. For most operators and managers, there comes a time when their food cost gets out of whack. You know that if everything that comes in the back door is served in the portion sizes you specify, your cost projections will be met. But if the numbers aren't working out, it's time to figure out where your system is breaking down. There can be many reasons for a shortfall—most of them innocent—and this book can help you figure out where the problem might lie. If you currently do your purchasing and costing by a seat-of-the-pants method, the structured approach recommended here—complete with worksheets—can help you gain control over these key components of restaurant performance.
