A P&L is a history document. It measures the past, which you can’t do anything about. Where you make or lose money, where a manager attains or fails to attain a bonus, is during the shift. That’s where real-time profitability
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There’s an old saying that says “Most business owners would rather buy a new motor than fix the hole in the boat.” And this certainly rings true when it comes to foodservice operators and neighborhood or local store marketing. We
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Menu merchandising between server and customer is a complex skill and an art that is commonly misunderstood, hastily taught, and challenging to learn. Selling is a complex, not a simple, process. It’s tougher than a one dollar steak. There are
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1. Mindset: “We’re a Catering business that is also a restaurant” 2. Make Platters/Box Lunches/Catering a line item to discuss at every manager meeting 3. Require 30 catering-related calls or contacts per week by managers and archive 4. Know your
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