The Real Scoop on Costs of Running a Restaurant
photo credit: milspa By Deagon B Williams The answer to the question of “How much does it cost to run […]
Two Ways to Understand Casual Restaurant Concepts
By Deagon B Williams You know, the notion or idea of a casual restaurant concept is a bit confusing. Does […]
A Guide to Counter Service Restaurants
by Deagon B Williams There are a few different types of counter service restaurants in today’s market. Historically, we think […]
Why You Need a Checklist for Opening a Restaurant
by Deagon B. Williams Opening a restaurant is a formidable challenge- and that’s an understatement to say the least. Those […]
The Low Down on Income Statements
By Deagon B Williams In my last post, I discussed why a restaurant P and L, otherwise known as the […]
How to Understand Restaurant PL Like a Chef
By Deagon B Williams In my experience as a classically trained chef, the phrase Restaurant P&L or Profit and Loss […]
What You Need to Know About Opening Your Own Restaurant
by Deagon Williams What an exciting and wonderful idea to think of opening your own restaurant. Congratulations! And welcome. The […]
Why You Need A Restaurant Employee Handbook
By Deagon B Williams A restaurant employee handbook is an integral part of a restaurant’s operation. Some people think these […]
Making Restaurant Job Applications Work for You
By Deagon B Williams The standard job application is the one most often used in the hospitality industry. Potential employers can […]
Are You Doing Catering Proposal Letters the Right Way?
By Deagon B Williams As a chef I was always way more focused on the food for a catering job […]