The 5th volume starts Fall 2022! 

Restaurant Institute was established in 2012 as a company devoted to the ongoing success of restaurant and foodservice operators through education.  We have since launch book publishing, food and beverage seminars and events, and this periodical to assist in this mission.  In Fall 2022 we are now moving forward into our fifth year!  [ FB&L ] Food, Beverage, and Labor Cost Control Quarterly was designed not only to provide you articles, but also the critical data needed to ensure accurate recipe costing and performance measurement. Please inform as many as you can about this valuable resource. Subscribe today for your complimentary subscription! 

The Publisher

Mark Kelnhofer, CFBE, CTA, MBA, started [ FB&L ] Food, Beverage, & Labor Cost Control Quarterly in 2018 as the only publication dedicated to overall cost management. Mark is the President & CEO of Return On Ingredients LLC, a restaurant and foodservice consulting company in addition to Restaurant Institute LLC. In 2020, Mark was recognized as one of the restaurant industry’s thought leaders by the National Restaurant Association (NRA) though their #BestOfRest social media campaign. Additionally, Mark is a lecturer for The Ohio State University’s Hospitality Management program as well as an adjunct faculty member for Georgetown University’s School of Continuing Studies Global Hospitality Leadership (GHL) program. For more information regarding Mark, download Mark’s Linked In profile and fact sheet: Linked In (.pdf) | Fact Sheet (.pdf)