FoodService News Talks to Bruce

Bruce L. Nelson’s latest finance how-to book, "Restaurant Management: The Myth, The Magic, The Math", has been released. The book offers mathematical solutions for restaurant owners and managers to adjust their business models for profit. Bruce Nelson’s restaurant career spans more than four decades and includes working as catering manager for D’Amico + Partners’ Atrium Catering, general manager at Cossetta’s Market and Eatery, chef instructor for Le Cordon Bleu and CFO of Nova Restaurant Group.

Features and benefits of "Restaurant Management: The Myth, The Magic, The Math" include:

How to become profitable in a post-Covid world;

How to create a new restaurant proforma;

How to preserve your restaurant magic in the “new normal” hospitality environment.

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