Is your bottom line being adversely affected by food costs? If so, Big Dave Ostrander has this to say:
“After I realized that I was leaving tens of thousands of profit dollars unaccounted for, I studied and achieved the perfect food cost month in and month out. The biggest breakthroughs I discovered were:
- Placing in-line portion control scales on my make line
- Pre-weighing cheese cups
- Placing portion size cheat sheets at eye level with my cooks
- Having high accountability for achieving food cost on my managers’ shoulders. This meant rewards and penalties.”
There you have it. Get started today.
| Keep up with the latest trends, profit making ideas, delicious recipes and more. Delivered hot
and fresh to your email every Wednesday.