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 your restaurant in this regard will determine nearly everything else. How you approach profit will… 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 supplies. There is inherently, an unusually large amount of waste in the process of taking… Continue reading
PAUL SORGULE is a seasoned chef, culinary educator, established author, and industry consultant. These are his stories of cooks, chefs, and the environment of the professional kitchen.