How We Saved a Restaurant More Than $100,000 a Year
For restaurant owners, basic steps like reeling in costs can lead to success, while simple mistakes such as poor menu choices may lead to failure.
[br] For example, one restaurant my consulting agency rescued was spending an extra $2,500 a week on unnecessary food expenses. That is a lot of money for any business, especially for a new, 35-seat restaurant just trying to get off the ground. Fortunately, we were able to turn this around.
[clear][br] By employing a simple, common sense food budgetary approach, we helped this restaurant get its financial house in order. By doing so, we were able to get the expenses under control, saving the company approximately $130,000 a year.
[clear][br] Here is how we did it:
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