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New Book: Restaurant Profit Dingers

Book Release: Restaurant Profit Dingers: Hidden Food Waste

A Restaurant Manager’s Guide to Controlling Hidden Food Waste.

Columbus, GA – On Point! Publishers announced the release today of the company’s first book.   Restaurant Profit Dingers: Hidden Food Waste” is a handbook for restaurant managers and food service operators.  Written by Ted Duboise, a 30-year veteran of the restaurant industry, the book is only available at  “Restaurant Profit Dingers” explores many avenues of food waste in a foodservice operation that are usually undetected by management.

 “The precepts outlined here are not "academic theory", stated Duboise. “They are real-life! These systems and processes have been proven in several restaurant concepts through the years.” 

All restaurants have wasted food whether it is from over-production or errors by staff.  Hidden food waste is often not seen by management and can ding bottom-line profits.  If not controlled, it can cost a restaurant as much as 2% of sales.  Duboise identifies several sources of hidden food waste that are common to most restaurants.  The book gives examples and shows the potential profit drain to a restaurant’s bottom line.  Duboise then shows how to discover and track hidden food waste, helping to control lost dollars and minimize those “profit dingers”.

“Restaurant Profit Dingers: Hidden Food Waste” is the first in a series of controlling hidden costs in any type of food service operation. The second book in the series is planned for later this year.

On Point! Publishers, based in Columbus, Ga., publishes books on various topics that help to educate and entertain the reader.  Learn more by visiting,


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