The Food Cost Formula · 2026
An Executive Chef's System for Food Cost Control, Menu Engineering & Restaurant Profitability
Every dish earns its place twice.
Once on the menu. Once on the P&L. Twenty-five years in kitchens measured by both — now written down. The Food Cost Formula: eight chapters, eighteen working forms, purchase order to plate price.
Tools for kitchen leaders
Craft
“Success is the sum of a lot of small things correctly done.”
Fernand Point · Ma Gastronomie