Title: big on professionals - short on practicals
Product review: Not much about food and food quality, like organically grown, or GMOs. Too much "head," not enough "heart." Too much professional financial fluff and not enough nuts-and-bolts "how to" information. i.e.: There was nothing about how to painlessly computerize tips for pay statements; There was nothing about how to install refrigeration equipment components for quieter running and efficiency. - returned book.Great book though, if all you want to do is open another turnkey "dog food" franchise with the blessings of your local Chamber of Commerce fascistos (I wouldn't let my dog eat a McDonalds because I love him) then this book is your baby.If you need new ideas and problem solver for a class act restaurant whose food won't give you cancer or some other creeping crud, then this trans-fat manual would be better suited for booster seat of a child's chair for your restaurant.It's probably a good reference book for information you can find almost anywhere.
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