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I was fifteen years old. It was another hot day in the kitchen washing dishes. The chef came barging through the doors and had “the look” we all grew accustomed to and dreaded. It was not long before plates started […]

In part 1, we discussed cost of goods and how detail and up to the minute information can help you make the proper adjustments necessary to the beast and how much it eats. Now we’re going to jump into the […]

Trying to wrap your head around all the moving parts in your restaurant, can feel overwhelming. You eliminate this by putting systems in place to ease your busy mind. These systems help you to control your costs and identify areas […]