This step-by-step guide will take the mystery out of how to reduce costs in four critical areas: food, beverage, operations and labor.

A PAPERBACK ORIGINAL Practical, creative strategies and solutions for cutting costs­­without cutting people In an age of cutting costs­­no matter the cost­­the unspoken contract between employer and employee has never been more tenuous. But while trimming payroll may be the easiest answer, it is often far from the best. A Manager's Guide to Creative Cost Cutting presents specific ways that companies can reduce costs without reducing staff, along with implementation plans and real-world case studies and examples. Concise and compelling, it shows today's leaders how to better leverage resources to control spiraling costs while creating a sounder, more stable work environment. Featuring 101 techniques for executives to reduce expenses and expand profits, without disrupting workers' lives and deep-sixing morale, this unique and easy-to-read guidebook: Shows how to uncover hidden costs and then reduce or eliminate them Helps readers overcome 21 common cost-reduction prohibitors Highlights real-world examples, from Intel's unpaid leave to Goodyear's debt negotiation

For the small business owner, every dollar you can save by reducing costs goes directly to the bottom line in increased profits. This book details over 2,000 specific ways that your company can reduce costs. It includes practical advice on many innovative ways to cut costs in almost every area of your business.

Finally, the non-commercial food service director has a comprehensive manual to aid them in their day-to-day operations. This massive 624-page new book will show you step by step how to set up, operate, and manage a financially successful food service operation. The author has left no stone unturned. The book has 19 chapters that cover the entire process from startup to ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success, and showing how to avoid many common mistakes. While providing detailed instruction and examples, the author leads you through basic cost-control systems, menu planning, sample floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety and HACCP, dietary considerations, special patient/client needs, learn how to set up computer systems to save time and money, learn how to hire and keep a qualified professional staff, manage and train employees, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development, as well as thousands of great tips and useful guidelines. The extensive resource guide details over 7,000 suppliers to the industry; this directory could be a separate book on its own. This covers everything for which many companies pay consultants thousands of dollars. The companion CD-ROM is included with the print version of this book; however is not available for download with the electronic version. It may be obtained separately by contacting Atlantic Publishing Group at [email protected] Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.

Cost Recovery: Turning Your Accounts Payable Department into a Profit Center shows how to identify a company's hidden financial assets. It provides tools to assist organizations generate cash recoveries, stop profit leaks, move away from control issues, and work towards process improvements. The book shows how to incorporate profit recovery technology, and how to pair a company with a recovery expert best suited to the company's needs to achieve bottom line results. The book discusses how to utilize free services offered by cost recovery consultants, using of top money-saving proves improvements, and how to create a plan to maximize recovering technology.

Newspaper columns blare the news daily. There is no doubt that we are struggling through a worldwide economic and financial crisis of a magnitude not witnessed since the Great Depression. In this environment, fraught with danger, no company can afford to take a wait-and-see attitude. One hesitation or misstep can result in the rapid demise of a once stalwart enterprise. Even small miscalculations can topple mighty empires; consider the U.S. auto industry, for example. The severity of the crisis demands that your company understand its causes, diagnose carefully, implement decisively and monitor constantly. However, the crisis also creates chances for companies that learn to assess risk, recognize opportunity and take action quickly. This book is an antidote to the chorus of doom-and-gloom, a manual for business leaders and employees who are ready to fight. In Beat the Crisis, international strategy guru, Hermann Simon, offers 33 practical actions that any company can take immediately. Organized into broad categories—"Changing Customer Needs," "Sales and the Sales Force," "Managing Offers and Prices" and "Services"—Simon shows companies how to focus on the areas where emphatic action can have quick and maximum impact on corporate performance. Drawing from dozens of successful cases around the world, Simon helps readers learn to read the market signals, develop quick solutions, and stay a step ahead of their competitors, while avoiding the pitfalls looming in the crisis. A concluding chapter looks beyond the crisis and considers the longer-term socio-political and business consequences, in which Simon foresees a new era of restraint.

Book & CD. This comprehensive book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. This Restaurant Manager's Handbook covers everything that many consultants charge thousands of dollars to provide. The extensive resource guide details more than 7,000 suppliers to the industry -- virtually a separate book on its own. This reference book is essential for professionals in the hospitality field as well as newcomers who may be looking for answers to cost-containment and training issues. Demonstrated are literally hundreds of innovative ways to streamline your restaurant business. Learn new ways to make the kitchen, bars, dining room, and front office run smoother and increase performance. You will be able to shut down waste, reduce costs, and increase profits. In addition, operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, Web sites, operating and cost cutting ideas, and mathematical formulas that can be easily applied to their operations. Highly recommended!