Understanding Fixed vs Variable Labor Costs
by Deagon B Williams Restaurant labor cost- Ahh yes! The dreaded restaurant labor cost issue…. It’s confusing and yet also […]
The Increasing Impact of Food Service Restaurants
By Deagon B. Williams Technically, all restaurants are food service restaurants, but the term ‘food service’ is usually used to […]
Restaurant Menu Ideas that Really Work
By Deagon B Williams Coming up with new restaurant menu ideas is something I love to do because there […]
Understanding the Kitchen Manager Job Description
by Deagon B. Williams Are you looking to fill a Kitchen Manager position and need to nail a good […]
Setting Up Your Restaurant Organization Chart for Success
By Deagon B Williams Traditionally fine dining restaurants have been run by one single motivating force- most often the owner, […]
How to Find a Stellar Food and Beverage Operations Manager
by Deagon B Williams The job of a successful food and beverage operations manager is a tricky one. Their success […]
Winning Ideas for Your Cafe Menu
By Deagon B. Williams Traditionally, a café serves a specific purpose of a comfortable place to either hang out with […]
Food Cost Percentage vs. Cost of Goods Sold (COGS)
By Deagon B. Williams First of all, no they are not the same thing. Close, but not interchangeable. Food cost […]
Writing a Restaurant Operating Manual People Will Read
By Deagon B Williams See here is the funny thing about a restaurant operating manual… so often it is a […]
The Low-Down on Restaurant Percentages
By Deagon B. Williams Ya know, financials in the restaurant world are pretty confusing. Let alone when we start talking […]