Great tips for a Food Entrepreneur. As a person who had a casual catering company (I would do individual to parties of 200, casual dining). There are so many moving pieces in order to produce great food and service, at a profit. It is important to have as many tools as possible. In foods, styles, prep and application, and very much so on the business side. Not knowing the numbers, allowing for wiggle room, and waste, manpower, and etc., can be the death of you and your business.
Always remember, knowledge is power.