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Cost Control
Labor Cost Must Be Precontrolled
The best time to control labor cost is in advance. The key to advance control lies in efficient scheduling, and efficient scheduling requires an understanding
Ron Santibanez
04/04/2023
April 4, 2023
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Restaurant Start-Up
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Training and Orientation In an established restaurant, a new employee can be quickly trained and oriented by pairing him or her up with an experienced
Ron Santibanez
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Marketing and Promotion Some strategies that you may want to consider is the opening of a new restaurant include: a. Print Advertising. b. Radio and
Ron Santibanez
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Restaurant Fixtures and Equipment Whether an existing restaurant is purchased, or a new operation takes over a previously occupied space, some or all of the
Ron Santibanez
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Personnel Availability An owner considering an additional or new operation should ensure that there is a sufficient number of willing workers available. In many locations,
Ron Santibanez
04/04/2023
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How To Start A Restaurant (Part 2)
Target Customers A restaurant’s choices in menu, atmosphere, and prices are generally made with the objective of attracting a specific type of customer, such as
Ron Santibanez
04/04/2023
Restaurant Start-Up
How To Start A Restaurant (Part 1)
Starting a new or acquiring an existing restaurant is an enormous undertaking. There are several steps you must take in order to begin the venture,
Ron Santibanez
04/04/2023
Cost Control
Be Proactive When It Comes to Cost Control
Cost controls are primarily proactive measures established to keep costs in line with standards and allow the operation to maximize its profits. The sooner cost
Ron Santibanez
04/04/2023