Your Restaurant is NOT Average, So Stop Using a National Average Food Cost to Run it
(Room Education Station)
08 Sep 18
2:30 PM
-
3:30 PM
Tracks:
Operational Excellence
Running a profitable restaurant is hard enough, but running it using the wrong numbers is just plain dangerous. Too often a restaurant owner or manager reads an article or sees a speaker quote the National Restaurant Association’s statistics, such as an average restaurant’s food cost, and wants to measure their success against that number. The problem is your restaurant is not average and what works for one restaurant will not work for yours. Instead you must determine your own numbers and costs, including your restaurant’s prime cost. During this presentation, David Scott Peters, founder of TheRestaurantExpert.com will teach you how to set your specific restaurant’s food cost target and how to measure it to see if your chef is doing a good job and if you are on pace to make the money you deserve.