In this short video, David Scott Peters, restaurant expert and founder of TheRestaurantExpert.com, offers independent restaurant owners ways to take action in the restaurant today to be more efficient and profitable. Whether you’re looking for ways to cut and control food costs, trying to stabilize your labor costs, or you’re interested in building a management team that actually manages, these tips will help you. David teaches real solutions to the biggest – and smallest – challenges in independent restaurants. Watch this video and then take action!
Are you wondering if an outside restaurant consultant would help you manage your liquor costs? Do you think they can tell you something about your restaurant you do not know?
For high volume restaurants and bars, beverage restaurant consulting can be a big help. But it is not the right choice for everyone. For the average restaurant, do not pay an outside vendor. Take control of it yourself.
You need to train your managers how to follow your systems, such as key item reports to spot theft and spill sheets to track waste and poor training. You need a shelf-to-sheet inventory system to count all your liquor and accurately calculate your pour cost.
And do not forget recipe costing cards so you can analyze waste, identify theft and know if you are buying properly.
Instead of turning to beverage restaurant consulting, consider restaurant management software like SMART Systems Pro from TheRestaurantExpert.com.
SMART Systems Pro can do all of this just following the beverage systems.
Save your money and have your management team do it themselves.
Request a free 15-minute consultation and find out how you can solve your restaurant’s biggest challenges.