I’m Mark Twissell, a professional chef with more than 30 years in kitchens, including 4 yrs as head chef of a busy Devon pub. I’ve seen how a few pennies lost on every plate, an unchecked delivery or a forgotten freezer can quietly drain a kitchen’s profit. My guides are short, practical and written from the pass, not a boardroom, so you can read them in an evening and put them to work on Monday.