“Running a business by a P&L is like driving a car looking through the rear view mirror.” – Unknown
Relying on P&L sheets ensures you’re always reacting to issues. Better leading indicators get you in front of problems. BACON can help!
Quick Tip #30
Customer service isn’t something you train. It has to be the culture and mindset of your entire restaurant. There’s no grey area here.
CoGS vs Direct Operating Expenses
There’s a simple breakdown and must-have tool if you want to track your cost of goods sold & direct operating expenses the rightway.
“If you ignore the urgent, it will kill you today. If you ignore the important it will kill you tomorrow.” – Sean Covey
If you’re busy handling the daily grind in your restaurant, you never get to the important stuff to get you to the place you want to be
Quick Tip #29
You may hate putting in the crappy work that has to be done today to make your restaurant great, but I promise, it will pay off.
2017 Restaurant Profit Goals
Let’s make 2017 the best year ever…
Quick Tip #28
How can you prevent being overbooked, becoming overwhelmed and over promising but under delivering? Your handy dandy calendar.
What Happened to Your Restaurant’s Culture
Ditch dysfunction in your restaurant by setting the bar high and developing (not managing) your employees.
“Be thankful for what you have; you’ll end up having more. If you concentrate on what you don’t have, you will never, ever have enough.” – Oprah Winfrey
Glass half full or half empty? 5 minute exercise brings it into perspective to help not only your personal life but also your restaurant
Quick Tip #27 – If your restaurant is packed, offering desert is not the best thing for your bottom line.
When do you upsell to increase your average check, and when do you hold back hoping they don’t take you up on the offer?
Follow For More: