Productivity standards: $450 = $7,500
Mike Walmsley2020-04-01T21:55:02+00:00Pay attention to employee productivity and staffing levels to optimize [...]
What’s sold vs what’s consumed
Mike Walmsley2020-04-01T21:54:30+00:00Creating standardized recipes is a good way to maintain consistency [...]
Food and beverage profit
Mike Walmsley2020-04-01T21:53:58+00:00Food and beverage profit sometimes feels illusive and for good [...]
Company culture: A place where people want to work
Mike Walmsley2020-04-01T21:53:23+00:00Hiring staff members is similar to bringing in customers. Customers [...]
Food purchasing – single versus multi-supplier strategies
Mike Walmsley2020-04-01T21:52:23+00:00One of the first major cost control points for food [...]
Recruiting kitchen staff
Mike Walmsley2020-04-01T21:51:31+00:00What new ways are there to recruit the best kitchen [...]
Arguments against standard recipes
Mike Walmsley2020-04-01T21:50:09+00:00How do you standardize recipes for reliability and consistency and [...]
To share or not to share
Mike Walmsley2020-04-01T21:47:37+00:00How transparent should you be in running your business? What [...]
It’s OK to have a drink
Mike Walmsley2020-04-01T21:48:24+00:00Should your staff drink on the job? The food [...]
One-hit wonders! Got Any?
Mike Walmsley2020-04-01T21:49:24+00:00How do you optimize the costs on your menu? Standardize [...]