2009 January: Cost It Out

2009 January: Cost It Out

In the last month, I’ve presented workshops and seminars to several thousand owner-operators in eight cities. The overriding theme of the seminars is getting back to restaurant business basics. In every single seminar, I’ve asked the attendees to answer the following question: “How much does it cost you to make a 14-inch cheese, pepperoni, mushroomMore »