In this quick-study course, restaurant industry expert and coach David Scott Peters, teaches you why your food cost isn't accurate, the three areas that are costing you more than you know, how to trim your restaurant's food cost by at least 2-3% and how to manage it going forward.
For a restaurant that does $1 million in food sales each year, that is at least $30,000 in your back pocket. What would you do with that kind of money? Imagine the possibilities!
This quick-study video course is free and available right now. It is the first in a series of three videos that will highlight key food cost issues plaguing restaurant owners and how to deal with them so you have extra money.