In theory, running a business is a somewhat simple affair. You make a thing and then charge people more for that thing than it cost you to produce it. This is what it means to run a profitable business. And of course, that’s what all of us want, right? To build a business that is inherently profitable…
And yet, for years now in the restaurant industry, it’s been death by a thousand cuts. As all costs go up, profitability goes down. And still, as an industry, we’ve just held on tight… determined to maintain the status quo. And yet the numbers don’t lie. They never do. In fact, the numbers tell us what is and is not possible. And that's why this is the perfect time to be talking about this.
Best of all, I'm sharing my budget template... the one I built more than a decade ago, and use with all of my clients. It is available now on the Restaurant Strategy website.
#202 - What I Learned From a Year of Travel ***** This week's episode is brought to you by: SPOTON You may think of...
#380 - Building a Strategy to Spark Word-of-Mouth ***** This week's episode is brought to you by: AVERO Increase your profitability using the industry's...
#221 - Mastering Operations with Restaurateur, Rick Camac ***** This week's episode is brought to you by: MARGIN EDGE Take control of your costs...
