When you stock in 6 packs, you will instantly lower you Restaurant Beverage Cost, plus it is one of the easiest ways to stop beer, or any bottled beverage theft, dead in its tracks. Most restaurants store their back up bottles of beer in the kitchen walk-in or on the shelves in dry storage.
I get asked by restaurant owners and chefs all the time, what is the difference between checklist and prep-list and why do I need them. Simple, YOU ARE LOSING MONEY and creating a stressful environment for yourself and your employees
Watch this short video and learn how to lower labor cost in a restaurant! That’s right, Hawaii, on the beach relaxing and you paid for the trip with this one simple tip!
Are you serving what your customers want, in a way they want it at a price they are willing to pay. There are many ways to know for certain and I know most of you are not doing it.
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