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- Systems and controls not developed to control cost of goods, waste, and pilferage
- Incorrect concept for the location
- Unfavorable lease costs and option terms
- Budgets not prepared or incorrectly determined
- Food and beverage not designed to fit gross profit targets
- Not having a well-defined and budgeted marketing plan
- Daily and weekly management reports followed by timely income statements not available for project review
- Staffing not sufficient in experience, service training and product knowledge
- Under capitalization
- Not seeking advice from restaurant professionals…contact us for a free evaluation.