"8 Secrets to Reducing Food Cost Percentage" was released on June 25th!

What kind of book is it?

The author, Audrey 7, who worked as a restaurant management consultant for 35 years until last year, spent about 8 months writing this book, which explains 8 secrets to lowering food cost percentages. It explains in an easy-to-understand, detailed, and actionable way all the methods the author used during practical support.

Are all the methods useful?

In Chapter 1, this book explains the differences between food cost percentages for individual menu items versus monthly and annual food cost percentages, and whether pre-setting is possible.

The 8 methods for reducing food cost percentages do not necessarily apply to every restaurant. Whether they can be adopted depends on factors such as store size, whether the owner agrees with the approach, and compatibility with current systems. They are categorized into the best method to adopt first, the method to adopt next, the method to adopt in the future, and methods that do not suit your store.

The perspective of the book is based on the stance of successful restaurants from 2026 onwards.

■ Aiming for the birth of profitable small-scale individual restaurants

It pursues the ideal of efficient restaurants based on a downsizing concept that can be operated by 1 to 2 people in a space of 20 tsubo (approx. 66 sqm) or less with 30 seats or fewer. It involves investing the minimum necessary amount of people, goods, and money to secure maximum sales and profits. It summarizes a shift from sales-oriented management to a focus on efficiency and profit margins.

■ Specialization

To increase customer satisfaction, it proposes methods to limit the number of seats and achieve high average customer spending, high-priced menu items, and short operating hours.

■ Thinking for an era where humans only do what labor-saving equipment cannot

The second highest expense after food costs is labor costs. To reduce individual labor costs, in addition to introducing equipment, it is also necessary to change the store structure and in-store systems. Restaurants in the new Reiwa era that increase sales and retain profits will not be realized unless they are reborn as restaurants that have undergone "reform and renovation".

You can purchase it here

I wanted many people to read this book, so I set the price at exactly 500 yen including tax. If you want to know more, please purchase it.

Also, those who are members of Amazon Unlimited can read it for "0 yen".

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