I have been coaching independent restaurant owners since 2003 and I can tell you with 100% certainty that what almost every restaurant owner wants to know is how you can control your food cost.

It doesn’t matter if you're brand new to the restaurant business or you’re a seasoned veteran. Food cost challenges present themselves all the time.

From regular price increases on a variety of products to natural disasters that drive prices up on commodities like chicken and oranges. Here’s the deal, though. You can count on the prices you’re paying for food to fluctuate and to increase dramatically without much warning.

If your food cost is higher than you think it should be, I’m willing to bet you are not managing your kitchen correctly.

You don’t have the right systems in place to control your food cost and if you have recipe costing cards, you don’t know what to do with them. If you think your food cost is too high and you want to do something about it, this episode is your plan for success. And it’s your job as the restaurant owner to learn these systems, teach them to your managers and hold them accountable to each of these systems. Then next thing you know, your restaurant’s bottom line will look amazingly different even as food prices rise.

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Learn the 3 principles the most successful restaurant owners follow and how you can learn to follow them, too: https://dsp.coach/principlesx3

Sponsor – Repeat Returns: http://repeatreturns.com/dsp 

Sponsor

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