YOUR FOOD IS NOT THE PROBLEM: What 25 Years Inside Real Kitchens Taught Me About Structure, Systems, and the Business of Hospitality (The Structure Series)
Drawing on 25 years inside real kitchens, Paul Forciniti examines the structure, systems, and business principles behind hospitality. Your Food Is Not the Problem offers a focused perspective on how operational thinking can influence kitchen environments and the broader work of running a food business.
About This Book
Your Food Is Not the Problem explores lessons drawn from 25 years inside real kitchens.
Paul Forciniti examines the role of structure and systems in the business of hospitality.
The book considers how operational thinking can shape the way food businesses function.
Part of The Structure Series, it offers a focused perspective on the realities of working in professional kitchens and hospitality.
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