Would you like to investigate reducing some of your largest, most annoying foodservice costs, at no obligation to you or your business? If you're like most restaurant owners or managers in today's economy, the answer is a definite YES I'm Harvey Clark, and I have over 25 years experience investigating ways to reduce foodservice costs at some of Boston's more notable eateries. This book is a collection of one hundred of the best money saving ideas I've discovered. And remember, saving a dime on costs is the equivalent of increasing sales by a dollar