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
I am going to share with you 3 instant way to save money in your restaurant and dramatically cut your food cost. You will be able to put these ideas in action, as soon as the video is over and begin to see results FAST!
If somebody where to look your restaurant up in the dictionary, what would it say? Is that different that you would want it to say, be honest? Would it say things like, consistent, trustworthy, friendly…
If every customer who tried your restaurant was still a customer, you would not have time for marketing.
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!
When I meet with a new client, I am always asked “How is my cost” and you all know that I respond I don’t care (for more information why I don’t care watch my FREE Restaurant Training Series) then I am given a long drawn out story about “if I could only find good employees.”
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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