YOU CANNOT CONTROL WHAT YOU DO NOT MEASURE

IF YOU ARE NOT MEASURING PERFORMANCE IN FOOD, BEVERAGE AND LABOR YOU ARE  PERHAPS LEAVING AS MUCH AS 3% – 8% OF YOUR ANNUAL REVENUES ON THE TABLE

The three main pillars that support profitability in the restaurant, pub or bar business are labor cost, food cost and beverage cost, and at the same time, they are also the largest and most controllable costs in your business. Unlike other costs such as rent, utilities and property taxes, they are completely within your daily and weekly control. You can influence them and you can control them. If you simply don’t know how low you can get these costs to go, you may be leaving a lot of money on the table. Being so close to your business can sometimes prevent you from seeing the huge improvements that could be made.

We can provide you with expert insight into cost-saving and a system to make it happen, a process that will save you thousands of dollars. Please visit our Case Studies page and see where we were able to make a big difference for operators just like you.

Please visit the individual Cost Management categories on the main navigation by clicking Labor Management or Food Management or Beverage Management.Want to just have an informal discussion to see how we might help you? Get a Free Consultation just by clicking the Contact Us button at top left.