by Andy Griffith | Food & Hospitality, Operations & Cashflow
Labor is one of the biggest controllable expense a food and beverage operation business will incur. It is an area you should manage well or it could run the business profit margins in to the ground. When labor is cut too thin it will also adversely effect your...
by Andy Griffith | Operations & Cashflow, People & Training
All businesses have an owner or owners. That is pretty easy to acknowledge. Who actually runs the business, makes decisions, and has the authority for staffing changes can be a huge grey area. Companies that have clear guidelines on roles, freedoms and...
by Andy Griffith | Operations & Cashflow
One of the key metrics in food and beverage operations is menu pricing. When done correctly your customers will have a higher perceived value for the food they receive verses the money they pay for it while also making a profit for the business. Do you understand...
