This article will be one of the most important I've ever written for restaurant owners and managers in other food services. In this article, I'm going to do something you won't see from another consultant. I'm going to share with you the exact steps of an action plan I created to help a restaurant create a food cost fitness program, along with some helpful commentary from me.
Reblogged this on O'Dell Restaurant Consulting's Blog.
One of the problems I see in the industry is that the owners don't know how to lead by example. The
[...] This doesn’t come as a surprise to anyone who reads my blog on a regular basis, but I
It depends on your customers..If most of your customers do not order a third of your menu then it is
Time to renegotiate for a different matrix to be bonused on. "Savings" is a totally ambiguous term.
Hi, thanks for replying. The contract that I have at work entitles me to 15% of whatever savings I c
I don't understand what you mean by "saved"? There isn't anything to be saved or not saved as far as
New Question, same topic. I understand how to calculate my food costs/percentages but what I'm stugg
