Restaurant Value
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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
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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 referring to what makes a restaurant successful. Success can be measured in many ways, but… Continue reading
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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 person spends for a meal becomes most relevant when value is not present. This also… Continue reading
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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 when contemplating the build out of a restaurant. It is never wise to assume that… 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.