KITCHEN PROFIT HACKS

Practical Ways to Reduce Waste, Control Food Costs and Improve Restaurant Margins

Your kitchen could be losing money in places you haven't thought to look.

Oversized portions. Forgotten stock. Unnecessary waste. Complicated menus. Ingredient costs that haven't been checked for months.

Individually, these problems can seem insignificant. Across a busy kitchen, they deserve attention.

Written by professional chef Mark Twissell, with more than 30 years of kitchen experience, Kitchen Profit Hacks is a practical mini-guide for independent restaurant owners, café operators, chefs and kitchen managers who want to understand where money can be lost and how to manage their kitchens more effectively.