Tag Archives | Restaurant managers

Cost vs Profit

In a previous post about why restaurants charge for different extras, I discussed the difference between the guest’s perception of profits and reality.  It is not uncommon to hear a guest say, “I can buy this for half as much at the grocery store.”  The problem is that food in a restaurant carries far more […]

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Understanding Restaurants: The Manager’s Perspective

Archeologists have recently discovered a cave in Egypt believed to be the first restaurant.  Obviously it would not meet our modern interpretation of a restaurant.  It is clear from inscriptions on the wall that people did come in and were served food.  Barter took place and guests typically ate their food there.  One inscription depicts […]

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