Ive been working in a family owned restaurant for some time now for the best boss Ive ever had.Hired as a busboy,Ive worked my way up to second in command in a little over a year showing creativity in the way I cook and work in the kitchen.One thing thats hindering is myinexperience working as a cook.I do plan attending culinairy school soon,since I now know this is what I want to do.The man in charge of the kitchen is a hard worker,but very simple minded.And recently the owner has been very frustrated because the lack of real leadership in the kitchen is causing expenses to go up .Too much food goes to the trash and portion control is a joke.No one really does ANY inventory,the chef and owner put in weekly food orders and pray it lasts.Greg the owner really appreciates his chef but its come to the point hes very frustrated with our high food costs and lack of control in the kitchen.I honestly think no one in the restaurant knows how much money we make from each item on the menu,or if anyone knows how much really goes to waste on a monthly basis. Where do I start? Ive now been given.the task of inventory but.would like.to go a step further and give my boss solid numbers and data on his restaurant so he knows where hes losing money and how to prevent losses and maximize profits. How do I go about figuring.this out? What is the gameplan and how do i implememt it? We are a fairly busy asian american restaurant with a kitchen staff of 5 seating about 60. We currently spend about 2300.a week on food, wich a good chunk if it is going to the trash in some way or form because no ones taking care of inventory and no one has a solid idea on how to manage this or food costs/portions/profits/pricing menu items. PLEASE HELP!