Learn more about Kitchen Cost.

Cost-cutting tips for your kitchen renovation

Damon Bennett shows us a cost-effective kitchen reno, and shares helpful ways you can recreate these low-cost ideas in your own home.

  • family friends food beach cooking fun potatoes corn head north bisque sausage pizza spices carolina seafood outer banks obx steaming nags mcclure counselman

    Nags Head 2014 Memoirs 15 - Cooking Seafood

    When we first arrive in Nags Head for the first night there is a lot of confusion getting moved in, so we always just order out and have pizza and seafood delivered. This year it was really different; as we got an...

    Photo by Counselman Collection on Flickr

  • nottingham student ntu accommodation nottinghamtrentuniversity hallsofresidence

    Peverell Kitchen

    Details: Situated at the heart of the Clifton campus; minutes away from all academic/social facilities. Peverell is broken into two buildings - each with a common room. The en-suite rooms are organised 6 per flat...

    Photo by Nottingham Trent University on Flickr

  • studentaccomadation

    Norton Court Kitchen

    Details: This purpose-built residence offers en-suite rooms in flats of six. It is laid out in two adjacent accommodation blocks. There is also a common room on site, so that you can meet up and socialise with other...

    Photo by Nottingham Trent University on Flickr

RT @BukowskiJerry: Kitchen Cabinet Prices – Estimate Cost of New Cabinets #kitchen #cupboard #handles https://t.co/31Y7vDQJsl 10/26/16,
#Meneed #new melamine #CuttingBoard which look like #bamboo, but cost less than bamboo #ware. #KitchenUtensil… https://t.co/pXGZRDgRyU 10/26/16,
RT @BukowskiJerry: Kitchen Cabinet Prices – Estimate Cost of New Cabinets #kitchen #cupboard #handles https://t.co/31Y7vDQJsl 10/26/16,
RT @BukowskiJerry: Kitchen Cabinet Prices – Estimate Cost of New Cabinets #kitchen #cupboard #handles https://t.co/31Y7vDQJsl 10/26/16,
  • Food and Beverage Cost Control

    John Wiley & Sons. 2010. ISBN: 9780470251386,0470251387. 544 pages.

    Foodservice managers need a firm understanding and mastery of the principles of cost control in order to run a successful operation. With Food and Beverage Cost Control, Fifth Edition, Dopson and Hayes have created a comprehensive resource for both students and managers. Written in a user-friendly style, this text provides the necessary foundation in accounting, marketing, and legal issues, as well as foodservice, production, and sanitation. It also offers practical pedagogical tools,...

  • The New Outdoor Kitchen

    Taunton Press. 2016. ISBN: 1561588040,9781561588046. 232 pages.

    Reflecting the growing trend toward outdoor living spaces, a comprehensive, richly illustrated manual takes readers through the entire process of planning, constructing, and furnishing outdoor cooking and entertaining spaces, with ten portfolio kitchens that can serve as inspiration and a helpful resource list. 25,000 first printing.

  • Reducing Cost in Kitchen Construction Through Design Alternatives

    1993. 290 pages.

    "The study of cost-saving measures involved in the fit-up of the kitchen is explored, and two strategies of cost-saving are identified: reducing kitchen area; and, simplifying construction materials and assembly techniques. Alternative area requirements, as well as alternative materials and assembly techniques are examined in an effort to reduce cost. The cost of a series of compact kitchen layouts are analysed with respect to alternative construction techniques. A method that assesses the...

  • Practical Food and Beverage Cost Control

    Cengage Learning. 2009. ISBN: 9781428335448,1428335447. 488 pages.

    With so much emphasis on reducing food and beverage cost, while improving quality and maximizing service, Practical Food and Beverage Cost Control, 2e takes the guess work out of managing today’s restaurant. The book combines the financial aspect with the need to understand the consumer’s ever-increasing quest for value. Each chapter in the book provides specific information needed to avoid pitfalls and focus on improving the bottom line. Many examples are included to demonstrate theories and...

  • Math for the Professional Kitchen

    John Wiley & Sons. 2013. ISBN: 9780470508961,0470508965. 320 pages.

    Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of measure, to costing ingredients and setting menu prices, it covers crucial information that will benefit every foodservice provider. Written by three veteran math instructors from The Culinary Institute of...

  • In the Kitchen with … Kathryn Smith: Homegrown oats


    Feel free to do the math, if you like math. The package of seed cost me $4. The water cost no more than what it would have cost to water that patch of lawn. But given the labor involved in this harvest, I know of no modern individual who would find this ...

  • The Penny-Pincher's Guide to Styling Your Kitchen Like a Millionaire


    "This is also a very practical choice since most of the prep and cleanup is done at the kitchen island." For low-cost but luxe lighting, both designers recommend Schoolhouse Electric and Rejuvenation, but you can find great deals for vintage lighting on ...

  • Customers continue to fight UPPCO over rising electric costs


    (WLUC) - Utility costs are on the rise, whether it be water ... "The residential ratepayers pay higher than anybody," said Kelly Kitchen, the President of Citizens Against Rate Excess. "Then, they have the commercial vendors and the industrial vendors ...