Harvest America CUES BLOG

Restaurant Value

  • 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

  • HEY CHEF – IT’S ALL ABOUT VALUE

    I spend the majority of time with this blog talking about the kitchen environment, the great people who work in restaurants, the unique characteristics of serious cooks, and the challenges that these individuals face, but quite possibly not enough time… Continue reading

  • THE CONFUSION OVER RESTAURANT VALUE

    There is a difference between the following two statements: “that was an expensive meal” and “that meal wasn’t worth the money I spent”. The difference lies in the true definition of the term: value. The amount of money that a… Continue reading

  • RESTAURANTS MUST CREATE VALUE BEFORE SELLING PRICES

    Why should people spend their hard earned money in your restaurant? How many chefs and restaurateurs have ever stopped to seriously ask this question? Build it and they will come may work in “Field of Dreams” but has little merit… Continue reading