Food cost for most vendors and restaurants is the single biggest expense their business has. Labor cost has been steadily climbing and comes close to matching food cost. These two components, if not controlled, will absolutely bankrupt a vendor even with high sales and great marketing. Every person touching any process of food production from receiving to delivery to your guests must understand food cost basics. Training spent in this area is almost as important as training spent on guest interactions.
Here are eight areas your training must include to have the best, most consistent food produced for your guests, at the most affordable cost to your business.
I have had a passion for helping people since an early age back in rural Kentucky. That passion grew into teaching and training managers and owners how to grow sales, increase profits, and retain guests. You’ll find a ton of information here about improving restaurant and food cart/trailer operations and profits. Got questions? Email me at Bill_Moore@live.com