There are many cookies in a restaurant: food, money, supplies and the often overlooked "time". Michael shares tips for keeping an eye on the cookie jar.
Alcohol sales are an easy way to increase profitability because the costs are lower and the gross margin is far greater for beverage than for food. However, beverage costs must be controlled if an operation is to reach maximum potential of gross profit from beverage sales.
Labor Costs are one of your restaurants biggest expenses. Discover how you can avoid profit draining labor practices and take back control of your time clock. (47 minutes)
Theft is an unfortunate fact of running a restaurant. While it is a fact of life that some people steal, there are ways you can reduce the chances you are losing money to theft. (56 minutes)
From finding and retaining the best employees to the secrets that will help engage them, we cover the tips, tools and tricks you need to make more profits with fewer hassles while getting employees to think and act like owners.
Join us as we talk about everything you ever wanted to know about bar facts, but were too afraid to ask...
Shocking right -- 5 hours in a restaurant??? Join me as I drill Edmund on just how he has built this formula into his successful restaurant operation.
From finding and retaining the best employees to the secrets that will help engage them, we cover the tips, tools and tricks you need to make more profits with fewer hassles while getting employees to think and act like owners.
During this exclusive interview with Dale Willerton - The Lease Coach, he reveals 20+ of his 101 leasing tips for restaurant tenants.