How do you cost a menu? What happens if everyone orders the sea bass? What happens if no one orders the sea bass? How do you deal with a complaint about food poisoning? How indeed can five people in a small hot kitchen produce great food for hundreds of people at twenty minutes' notice? Leading chef Andrew Parkinson answers all the questions we have ever pondered, and reveals in telling detail each bit of the everyday magic involved in running a successful restaurant.

Cutting It Fine : Inside the Restaurant Business

Jonathon, Green

Andrew Parkinson

Vintage/Ebury (a Division of Random

See the best price to sell, buy, or rent books by Andrew Parkinson. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Andrew Parkinson

See the best price to sell, buy, or rent books by Andrew Parkinson. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Cutting It Fine : Inside the Restaurant Business