Harvest America CUES BLOG

RESTAURANT PROFIT

  • THE TOP LINE DRIVES THE BOTTOM LINE

    I will always remember a conversation I had with Dick Cattani who was president of Restaurant Associates, one of the country’s premier foodservice companies responsible for a plethora of outstanding restaurants and food operations at venues like the United Nations,… Continue reading

  • ARE INDEPENDENT RESTAURANTS PRICING THEMSELVES OUT OF THE MARKET?

    Recent data published by USA Today suggests that the average upper middle-class couple spends around $200 per week on groceries. That’s 21 meals for two people over seven days. From my experience, it is difficult to experience a dinner for… Continue reading

  • CHEFS – VALUE and the TOP LINE DRIVE the BOTTOM LINE

    In the restaurant business there are really only two ways to view profit:  a very small amount of profit balanced by very significant volume, or a significant amount of profit on far less volume.  How you approach the design of… Continue reading

  • RESTAURANT PROFIT IS IN THE PEELS AND SHELLS

    I believe that there are very few businesses more challenging when it comes to profit, than restaurants. As I have previously pointed out, there are numerous reasons for this; however, one of the most significant is the management of perishable… Continue reading