She looks a lot happier, though, than the guys in the suits at the bar. They've been waiting easily ten or twelve minutes with empty glasses and an over-flowing ashtray. The impatient rapping of their glasses on the bar is a sure sign they're a lost cause. A few short minutes later the two briskly head out the front door with the deportment of men who have tolerated enough bad service for one night.
Mario Villegas Seattle - A quick look around the room tells the story. The guy in the corner booth...the one with the irritated expression...has a drink sloshing over the rim with little pieces of sopping paper napkin stuck to the sides. The woman to his right is miffed…the cigarette she just lit has turned into a soggy mess because the ashtray the bartender left her was wet on the inside.
She looks a lot happier, though, than the guys in the suits at the bar. They've been waiting easily ten or twelve minutes with empty glasses and an over-flowing ashtray. The impatient rapping of their glasses on the bar is a sure sign they're a lost cause. A few short minutes later the two briskly head out the front door with the deportment of men who have tolerated enough bad service for one night.
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Mario Villages Seattle is member of the restaurant owner association.
Mario Villegas Seattle : Most independent restaurants calculate their food cost only once a month. Yet, virtually all the major chain restaurants calculate their food cost each week. According to industry averages, chain restaurants (before corporate expenses) are two to three times as profitable as independent restaurants. While weekly food costing isn't the entire the reason, it's part of it. In order to accurately calculate your cost weekly, you'll need to take inventory weekly as well. The only method for computing accurate cost of sales is to take physical inventories and then calculate the value of inventory on hand. Many operators erroneously believe that what they spend on food and beverage purchases is their cost of sales. While this may be true in the long run, for specific-period analysis it is inaccurate. Mario Villegas - Every restaurant has three major areas that must function well to achieve its potential for success.
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Mario Villegas
Mario Villegas Seattle is an experienced management consultant, presently serving as the President at Twilium Management Group. Mario Villegas has a successful track record for determining operational inefficiencies and leveraging analytical thinking to flawlessly integrate latest processes, procedures and strategies that impact the bottom line. Archives
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