Restaurant Profitability
-
IN RESTAURANTS – LABOR MANAGEMENT IS A KEY TO SUCCESS
Let’s face it: restaurant work is labor intensive. The terms hospitality and service typically include people in their definition. Although many other industries have spent considerable time determining how to automate non-skilled and skilled tasks, it would be hard to imagine or even accept a restaurant without the interaction of people and the creativity that… Continue reading
-
WHY IS IT SO DIFFICULT FOR RESTAURANTS TO MAKE MONEY?
This is the most important question for operators or would be operators of restaurants. This is the defining question that separates those who will be successful vs. those who are destined to fail. Unfortunately, far too many in the restaurant business never ask this question, nor do they respond to the signs of failure until… Continue reading
-
Setting the Record Straight About Restaurant Profitability
I am on a mission today to set the record straight. There is a terrible misconception on the part of the media, restaurant customers and even many restaurant employees that food establishments make gobs of profit. “I can purchase those ingredients at 1/5 the cost and make that dish at home”! Yea, you probably could… Continue reading
-
SHARPEN YOUR CONTROL PENCILS – EVERYONE IS GUILTY UNTIL PROVEN INNOCENT
Most of you are probably thinking: “what an awful statement to make”. The American mantra is always the opposite and has become the basis for our legal system, yet from experience, I would state that the best approach is to plan for the worst in an effort to prevent it. Allow me to explain how… Continue reading
About Me
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.