By the numbers
In all my experience I have seen plenty of owners and operators chasing their tail and their staff trying to manage their costs only to find that their losses were at the hands of bad accounting practices. Let me work with you to understand your P&L and look for opportunities to better your financial statement through inventory management and reporting.
Menu Costs
First things first....you need to know your costs before you can make any other choices about menu development and modification. I can help you understand which tools will make the most sense to utilize some of which you probably already own.
Inventory
The clock starts ticking the minute you sign that invoice and take in your inventory. Using it quickly and efficiently is the name of the game which as a fellow restauranteur you surely understand. What many of us lose sight of is how to control and track that inventory and best practices for ordering and dealing with distributors.
Reporting
What do your customers buy already. How much do you make from these items? When are you busiest and how does that reflect in your labor costs. I can help you read the road signs to drive data focused decisions.
Purchasing
What to buy, when to buy it, how much to buy and from who all makes a difference. I can help you implement best practices to help maximize your product and your dollar.