You wanted a certain lifestyle when you started your restaurant business. Now you’re working double the hours. Systems are your new BFF.
Use a declining balance sheet each month to track your cost of goods sold to stay on budget & know exactly how much to spend each month
Do you buy into these restaurant myths? It’s better to have a cash drawer that is over than short. Buy large quantities to save money.
Time only fixes wounds of the heart. It won’t fix your restaurant business. Step out of your comfort zone and decide to make the change
When faced with problems in your restaurant there’s 2 types of people – those that respond and those that react. Which is better?
When faced with a making a decision or change in your restaurant business, don’t choose the downward spiral that can’t be controlled.
Sometimes you don’t achieve your restaurant goals as you anticipated. Time doesn’t stop moving forward and neither should you.
If at the end of the month you’re left with too much inventory or you’ve run out – your chefs are likely placing orders the wrong way.
There’s 6 things that should be on your restaurant’s scoreboard to keep you informed, interested and moving in the right direction.
When you become less afraid of hearing a complaint from your restaurant guest, you open the doors to improving your business.
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