YOU CAN MAKE A PROFITABLE CHEESEBURGER

CRAFTING A STRATEGY PRESENTS:
MAKING MONEY WITH FOOD - MULTI-MEDIA RESOURCE

By Mark R. Meckler, Ph.D.

Why do so many restaurateurs and entrepreneurs get it wrong? How come I can make great food people love, I just can’t make any money doing it? The truth is, making great food is very different from making money while making food. Dr. Mark R. Meckler spent nearly twenty years in restaurants and hotels, holding nearly ever job from dishwasher to Chef de Cuisine. Even as a chef in one of San Francisco’s great restaurants, Meckler wasn’t completely sure which recipes made money and which lost money. Thus began an odyssey that led him to an MBA in hospitality management from Michigan State University, where he studied under Dr. Jack Ninemeier and Chef Robert Nelson, who taught him how to make money with food. In Crafting A Strategy Presents: Making Money With Food – Part 1, Dr. Meckler shares the secrets he learned from his mentors and then tested in kitchens and food and beverage departments across the world.

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Review:
★★★★★ by Nickshep3: This book was very helpful understanding overall restaurant profitability with a specific focus on profitability for a brewpub. The knowledge challenged my long-standing beliefs for restaurant margins. My favorite part was the authors embedded video on how engineer a profitable cheeseburger!