Grow Your Business
All of these indicators should be monitored regularly, preferably weekly or monthly.
· Track your cost and food inventory
· Order wisely
· Keep track of your inventory
· Portion size and portion control
· Reduce waste and theft
· Balancing your menu
· Avoid price increases from the menu
I developed simple and effective management and control tools for restaurants and a guide to the standards of the profession.
This guide will help chefs & new entrepreneurs.
I have also developed the necessary tools to calculate the cost of your recipes for your dishes and drinks.
With what I offer, you can manage and control your business day-to-day. In less than 5 minutes per day, you will have a clear vision.