I am available to help you find out where you are loosing money, service bottle necks and improve your restaurant performance. Here are some pictures from a recent job I did designing a new kitchen at The Links at Quarry Oaks golf course in Giroux Manitoba.

         BEFORE                                  AFTER

        BEFORE                                  AFTER

           BEFORE                               AFTER
 

Operating a profitable kitchen is constant work. With fitting menus, good work flow, eager staff and controls you can police there is a lot of money to be made. However, when things are not properly in place it will spiral your operation into frustration, chaos and bankruptcy.

Control rules the world

If you are having problems with your restaurant bottom line it can be due to many factors.

First thing to consider is that the kitchen makes the menu. Your menu could be wrong for the lay out you have.

Next is your people could be wrong. They may not have the skill set needed to deliver fitting service.

Finally controls could be wrong. Over portioning, food waste and pilfering will kill any food service operation. 

If you need hands on advice in any of these areas I am available to help.

View a staff training video I made for a Golf Course Client in picture below.