For way too long the focus has been on the front of house, making sure you get fully booked or making it easy for your customer to write a positive review. But the back of house keeps leaking money… Do you know your ideal and actual food cost? Or can you tell me how much money is stocked in inventory? Which recipes are making us the most money? And which ones are doing the complete opposite? Question that a lot of us don’t have an answer to, but something that can easily be fixed! I help * F&B Managers * Purchasing managers * Operations directors * Restaurant Owners And The outcomes are responsible for 🗸 Reducing food cost by 2% to 9% 🗸 Reducing food waste with up to 25% 🗸 Reducing the cost of staff training with 75%, while making it more engaging for the staff to a...