deagonbwilliams@yahoo.com, Author at Culinary Business Strategy

How to write a business plan for restaurants- broken down

So how do we really write a business plan? Because it does seem like a lot of work to a […]

So what’s up with the term ‘menu mix’? Well it’s a funny lil thing but it is valuable and […]

Food Cost Spreadsheet- I have found that food costing is the single most mystifying and confusing concept in the food […]

Visual Sample of a P&L A profit and loss statement is for a specific period of time. And a […]

Tools in the restaurant industry fall into two categories: actual tangible tools like a meat slicer, knives, can openers and […]

Sounds like a complex concept but in reality it is nothing more than how you actually run your business. How […]

Ohhh buoy! Let’s talk about a target market, defining a target market and probably more importantly why you care about […]

What’s a cog- well it’s an acronym and represents Costs of Goods Sold? Nearly every industry uses this term […]

I don’t know the question but I do know that the first answer is: Mission and Vision statements. These two […]

I am known to say this to clients and while delivering a seminar. It was recently brought to my attention […]