This book investigates the critical financial challenges inherent in the foodservice industry and provides strategies for effective cost management. It is authored by the National Restaurant Association, a recognized authority in the field, suggesting a focus on practical, industry-standard approaches. The content likely details various cost centers within a foodservice operation, such as labor, food, and overhead, and outlines methods for tracking, analyzing, and controlling these expenses to ensure profitability and operational efficiency.

As a publication from the National Restaurant Association's ManageFirst program, this book is designed as an educational resource for foodservice professionals. Its content is expected to be practical and directly applicable to managing the financial aspects of restaurant operations. The focus is likely on established best practices for cost control, aiming to equip managers with the tools needed to maintain profitability in a competitive industry.