Big menus with too many items, oversized dining rooms, multi-ingredient dishes, huge liquor selections and wine lists and over decorating. They're all symptoms of the same problem, over complicating your concept.
As all restaurant veterans already know, this is a business that is very unforgiving when it comes to achieving bottom line profits. John takes a look at ten "Red Flags" or indicators that point to where current problems may lie and where future problems are likely to emerge.
There are many cookies in a restaurant: food, money, supplies and the often overlooked "time". Michael shares tips for keeping an eye on the cookie jar.
Alcohol sales are an easy way to increase profitability because the costs are lower and the gross margin is far greater for beverage than for food. However, beverage costs must be controlled if an operation is to reach maximum potential of gross profit from beverage sales.
Join us as we talk about everything you ever wanted to know about bar facts, but were too afraid to ask...