Twenty years ago, the hospitality industry wasn’t all that concerned with inventory control, nor did they have the tools to tackle it. “State of the art” was a clipboard and pencil. But now, with margins constantly being cut, the good times have changed drastically and restaurant and bar owners need to be vigilant.
The definition of good service should be a charismatic bartender, not one who overpours to get a bigger tip or gives free drinks to pretty women (or men). And the definition of a good employee — be it cook or server or manager — is someone who is vigilant about not wasting food or supplies.
As conventional wisdom points out, the restaurant industry is a business of pennies…
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