Hi.. i am not a chef, but i make good food. Making food has been my life pation, I want to do it right. My biggest worry is costing, yet i am looking forward to openning a dinner... any advice on costing best practice/books/references?
I just started this one. Pretty good so far: http://www.amazon.com/Restaurant-Success-Numbers-Money-Guys-Opening/dp/1580086632