Chefs and Restaurants
Kevin Boehm on Finding Equilibrium, and the New Food Cost Calculation
The first industry book I ever purchased was called "Restaurants That Work," by Martin E. Dorf. It was filled with case studies of restaurants that were an economic success, and for the first time I became familiar with the benchmark numbers for cost categories in restaurants. I have never devoured a book more quickly.
It was 1993, and I had just opened my first restaurant, Lazy Daze Café, with my...