10
SECRETS
TO INCREASED
A
s we all take a step into a new realm of operations,
everyone is asking themselves, "Now what?" The
way we welcome our guests may be different, but
our guests are more excited than ever to be back in
action. The thrill of the sport and adrenaline rush of
active socialization is what our guests have been pining
for, and after being cooped up for so long a signature
smoothie and a fresh grilled burger sounds more
enticing than ever before! Right now, we have a unique
opportunity to re-evaluate our current operations
and come back more profitably and more efficiently
than ever before. So how do we revitalize our F&B
operations without sacrificing quality, increasing our
costs internally, or raising our prices significantly?
I am the president and CEO of Profitable Food
Facilities. For the past 43 years, I have worked with
700+ captive market F&B operations generating
hundreds of millions of dollars in revenue and
implementing cost savings measures. These are 11 of
my secrets to successful operations.
1 Taste and Rate Each Menu Item on a Scale
of 1-10 and BE HONEST!
Here are my three rules on adding or removing a menu
item:
1. Does it taste good?
2. Does it make money?
3. Is it executable?
If it doesn't taste good and the quality is low, we
shouldn't serve it. If the cost to make the item is high
by Michael Horn
by Mike Holtzmann
11
