Overview

Food costs are killing your margins. This book fixes that. Written by Executive Chef Michael Lockard - veteran of The Plaza Hotel, the US Open, and 25+ years of high-volume culinary operations - The Food Cost Formula is a complete, practical system for understanding and controlling food cost at every stage: purchasing, receiving, inventory, production, and service. This is not a textbook. This is a working system. Inside you will find: - The complete 7-step Food Cost Formula - from recipe templates to period-end reporting - 18 ready-to-use templates for recipes, purchasing, receiving, inventory, and production - The Modern Chef's Toolkit - current software, apps, and AI tools including BirchStreet, Meez, MarketMan, and Toast - Real-world examples from private clubs, hotels, and high-volume operations - A new chapter on menu engineering and contribution margin - the number that actually drives profit Who this book is for: Executive Chefs, Sous Chefs, F&B Directors, culinary school graduates, and any operator who wants to stop guessing and start controlling cost. Download the free companion toolkit (all 18 templates from the book) at chefmichaellockard.com/toolkit

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