Or even when they’re not, most
restaurateurs need to ask themselves:
“Where can I start cutting costs?”
The natural inclination for many business
owners is to look at your two biggest
expenses — staff and COGS (cost of goods
sold) — and slash from the top down, until
you can make ends meet. But a savvy
restaurateur knows there’s more than one
way to skin a salmon.
Making targeted choices about where to
cut restaurant costs and where to leave
expenses be (no matter how high or low) is
a crucial part of maintaining balance in your
bottom line. Cut too hastily, and you’ll end up
alienating customers with reduced service or
missing favorites on your daily menu. But cut decisively, and you’ll be able to grow
your business out of the health of what’s left.
In the following chapters, we’ll be looking
at four different areas of your business that
can have a significant impact on your ability
to control your prime costs: scheduling
staff, inventory and food waste, suppliers,
and your menu. If you can effectively
manage each one of these areas, both your
restaurant profit margin and business can
grow over time.
Effectively Develop and Manage a Resort Property-Revised and Updated In recent years, the definition of "resort" has expanded to include any facility that provides recreation and entertainment in combination with lodging. Revised and updated for these ch
Đây là 1 khóa học trong 5 khóa học về revenue management của trường E-Cornell. Khi bạn quyết định mua, vui lòng cho mình email, mình sẽ gửi toàn bộ thông tin của khóa này qua email lý do trang này không cho upload video và tài liệu khá năng.
The book is written in an accessible and engaging style and structured logically with useful features throughout to aid students’ learning and understanding. It is a key resource for all future hospitality managers.
Human Resource Management in the Hospitality Industry: an introductory guide, is fully updated with new legal information, data, statistics and examples, and includes brand new material on multi unit operations and management.
Small businesses are the backbone of the tourism and hospitality industry and, depending on which statistics one uses, represent somewhere between 75 to 95 percent of all firms globally in this sector.