Building a Restaurant Menu
In this episode Chef Blake and Michael share how they built a menu to bring true Southwestern Mexican flavors, reminiscent of Michael's years in Arizona, to a Pensacola Taco Restaurant.
Find out:
How to run a reliable taste test
How to create processes to train staff on a new menu
AND....what caused Michael to take a spontaneous road trip to Texas for queso!
I Want to Sell My Restaurant. Now What?
When you have decided that you would like to sell your restaurant business it can be daunting to know how to begin the process and what information will be most important to a buyer.
Today on The Restaurant Realty in 10 host, Michael Carro, walks you through the documents you should prepare and give to your restaurant or business broker. Being prepared with the right data can get the right buyer exactly what they need to make a decision and avoid delays and lost deals.
Money Saving Tips During Economic Crisis
Putting money back into your pocket is more important than ever.
Here are things you can do today to reduce costs at your restaurant during this economic crisis.
There may be a lot of uncertainty around the impact that COVID-19 will have in our communities and to local businesses. However, I believe you can adapt your business and come out stronger.
While business hours are lower, and curb side or take out meals are the primary stream of income, there are a few ways to reduce the overhead costs within your restaurant to reduce the impact of these less than optimal circumstances.