“Every restaurant owner who opens a restaurant accepts the responsibility of running a profitable restaurant. This obligation to be profitable ensures customers, employees, investors, family – and the restaurant owner – can count on the success of the restaurant to meet their needs.
I don’t care if you’re a small restaurant with eight employees, of if you’re a large restaurant with 200. If you take care of you first, you make sure you make money, your family’s taken care of, your investors are happy, there are jobs for your employees and there is a restaurant for your guests. You can decide what it means to take care of all of these groups of people, but only if you have a plan to be a profitable restaurant.
Do you know how the chains make money?”Click here to find out.
By David Scott Peters of Total Food Service
Five Trends That Will Shape Food Products In 2018
jjordan
November 1, 2017
