飲食店の原価率をコントロールする経営術: つぶれる店は「やってはダメ」をやめられない (つぶれかけた飲食店シリーズ) (Japanese Edition)
by きうい
Learn how to control food cost ratios and avoid the mistakes that cause many restaurants to fail.
About This Book
This book focuses on cost control strategies essential for running a successful restaurant.
It highlights mistakes that struggling establishments often make and how to avoid them.
Readers will learn methods to maintain healthy profit margins through better expense management.
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