Sometimes we have to be knocked on the head to come to the realization that we have a problem with waste and inefficincy. Many restaurant get into trouble because they are wasting time and money. Why has waste continued to the point where it threatens the profitability of the restaurant? The reason is management isn’t aware that it has a problem until it is felt in the pocketbook. Nobody can detect the amount of waste if there are no cost standards to compare with the actual results.
About the Author
The advice in this article is based on over 30 years of experience consulting with restaurant start ups and existing restaurant owners throughout the United States. Every restaurant project is unique. If you would like to discuss your specific situation with Ron, please visit our Contact Us page or call us at 866-903-5875 to schedule a confidential consultation
