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Lowboys keep your team out of the fridge. We keep them out of the office.
You don’t make it 145 years with bad books and late payrolls. @whitehorsetavern1880
Don’t forget to price your inclusions when costing out your menu. Consider charging for premium sides or risk frying your profits.
Keeping up-to-date and accurate books will help you project cash shortfalls early enough to secure favorable financing.
Blue Plate @blueplatetaco uses KitchenSync HR to find talent so they can focus on finding new locations.
Customers will judge the pricing of your menu by benchmarking familiar items. If you’re in a value-driven market, find ways to keep these dishes priced competitively and push for better margins on more obscure offerings.
Having an experienced kitchen staff that is able to communicate effectively can make or break your ability to handle your busiest shifts.
Houston Hospitality’s 15th concept is actually 8 unique venues on the 8th level of the Moxy hotel, directly across the street from DTLA’s Crypto Arena. @level8.dtla
There are plenty of fish in the sea... but they’re not all worth eating raw. Negotiate with your suppliers to get your seafood prices in line and use modern software to make sure they stay there.
Segmenting food storage and preparation by temperature and technique is the ideal way to minimize waste, ensure food safety, and develop consistency.