deagonbwilliams@yahoo.com, Author at Culinary Business Strategy

Food inventory spreadsheet

I’d say that about 90% of the food businesses that I’ve worked with had some form of inventory control […]

While pondering what one could say succinctly and helpfully about opening a restaurant business I spent yesterday at the Stanford […]

The art and science of restaurant designs and layouts are in fact just that both art and science. Most often […]

A pub is above all a casual familiar gathering place — a watering hole. You know the feeling I am […]

A catering agreement can come in many forms but there are a couple of categories that are important for both […]

Restaurant planning is a funny little thing, now isn’t it? Ya see, here’s the deal: while running a restaurant there […]

“We just need more marketing.” It’s the classic line heard from restaurants that are on the verge of going out […]

I’ve never been into food science or a tech job by any stretch of the imagination, but that doesn’t […]

We’ve covered a restaurant SWOT a couple of times here. And yet the topic warrants a lot more investigation […]

The term food cost really refers to food cost percentage. A food cost percentage is not exactly the same thing […]