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Kitchen Financials: The untold reality (The untold realities of how to create and maintain a profitable, professional kitchen Book 2)

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Description

All restaurants are businesses first and foremost. Simply buying food, preparing it, and selling it is not enough to stay afloat in an industry with profit margins that are generally very slim. In this book I go over everything from suppliers and menu design to how to properly control and calculate food cost.

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Additional Info

  • Publication Date: October 4, 2020
  • Text-to-Speech: Disabled
  • Lending: Disabled
  • Print Length: 60 Pages
  • File Size: 10 KB

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