Gordon Ramsay has so much experience and good advice in controlling costs. As he says, you can make the best food in the world but if your restaurant can't turn

Gordon Ramsay has so much experience and good advice in controlling costs. As he says, you can make the best food in the world but if your restaurant can't turn a profit how stupid are you going to look? Back in his starting out days he was so concerned with portion control and food costs he wouldn't even let the pasta dough that gets stuck to your fingers go to waste. Just every little detail. He couldn't afford truffles so he'd buy the broken pieces from the truffle dealer at a huge discount. He talks about when he worked with Marco Pierre White at Harvey's that MPW had to have the best of everything and the food was amazing. But that place never really made any money despite being sold out every night. He breaks the restaurant business into 4 weeks per month: Week 1 you make enough to pay your staff for the month. Week 2 you make enough to pay your food costs for the month. Week 3 you make enough to fund the operation (rent, bills, etc) for the month. Week 4 should be your profit.