Complete - Available Now - Founding Year Access
Food Cost, Waste & Inventory Control Workbook
A Practical Workbook for Food Cost, Waste, Inventory, Ordering, Prep Planning, and Manager Accountability
The Gravity Restaurant Leadership System
Read the sample here. Use the complete book when you are ready.
A practical restaurant food-cost system for inventory setup, ordering, receiving, prep planning, waste tracking, portion control, storage, rotation, variance review, and manager accountability.
- Inventory setup, counts, and variance review
- Ordering, receiving, and supplier controls
- Waste, prep, production, and portion control
- Food-cost calculations and manager follow-up
Thomas Butler - Thomas Monroe Books - 318 pages
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The complete book remains available through October 1, 2027 as part of the Founding Year.