BID-738 — Controlling Restaurant Costs-
There are three main cost controls that will determine a profitable/successful restaurant. One, the lease and debt service, is determined before one opens the restaurant. The other two, product and labor, are determined after the restaurant opens as a continuous cost to control and not lose control of. By going through operational tasks one learns many of the how- tos of efficiencies and the planning and managing of processes for efficient service, quality product, eliminating waste, maintaining cleanliness, and other systems-wide organizational procedures for success. The class addresses the always challenging control of labor costs- while maintaining (and sometimes improving) productivity through scheduling, communications and training with cadre and staffing and building esprit de corps.