Maximizing Restaurant Efficiency: Small Changes, Big Impact
Watch as I reveal a surprising yet simple strategies to boost your restaurant’s efficiency and cut costs. Will reducing pizza toppings or focusing on steak sales make the biggest difference? And what’s the “wet rag” experiment got to do with it all? Whether it’s food cost or labor cost or inventory that you’re worried about, we’re going to find out if the juice is worth the squeeze.
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Running a Restaurant Isn't Hard
The #1 complaint in restaurant management is poor employee performance. If you’re not following this simple 5-step plan to train your employees, you’re never going to get the results that you want from them …ㅤㅤㅤ
Busy Is Killing Your Restaurant
Are you busy? There are things you’re doing all day, every day in your restaurant and it’s those things that are going to put you out of business. There are 4 things you can do today to battle the busy inside your restaurant …
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