I just finished reading my pre-publication, review copy of The Chef’s Commandments: Maximize your kitchen’s profitability by J.A. Mendez from Pineapple Publications. Good read.
To be honest, I have to tell you that I was interviewed for this book, and the publisher used some of my blogs and articles for content, so I may be biased. Either way, I suggest picking up a copy of The Chef’s Commandments for yourself. The author, Antonio, has done a great job of packing a lot of useful information about operating a successful restaurant into a 138-page book that only takes a few hours to read.
Antonio’s book delves into food cost control, marketing, menu creation, safety, sanitation and even managing employees. While it isn’t an “in-depth” study of any one of these topics, it does a lot to focus you in the right direction, so you know what areas of your restaurant or food service you should be looking at to obtain more profit.
At $15.95, this book is a steal.
I almost forgot. This book is the first of a series, so keep your eyes out for the next installment in The Chef’s Commandments: Happy Cooks, Happy Customers – A chef’s guide to employee management.