Restaurant Institute is dedicated to the success of restaurant and foodservice operators through education and training.
A must have tool for all culinary and foodservice professionals. Easy reference guide to assist in recipe costing and menu development. Included are denisties, weight conversions, temperature converisons, process and can yields and so much more! Keep the important data close to you with this pocket book.
A must have for every culinarian and foodservice professional. Learn about the importance of recipe costing, inventory management, cost controls, performance benchmarking, just-in-time (JIT) practices, menu engineering, financial analysis to benefit your operations. A primer that all within the industry should possess in order to be successful!