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5 results for “food business”
...business have been in it forever. And I think the mode of this is the way it's always been done, like any other industry that you're in forever, it sets in. And I think that's
21:45 / 22:46
from transcript21:45 – 22:46
...a business was exciting. And he got excited about that and we did it and it's just been an awesome run of putting that plan into action. And in that one year of finally opening in 2022, we were able to open three others.
1:10:28 / 1:11:30
from transcript1:10:28 – 1:11:30
...35% food costs, 30% on your fixed costs and insurance and overhead and all that. What are you left with? 10%. Well, if you can eliminate food costs, if you can run more efficiently, if you can have high demand on a Tuesday at 09:30 at night, you will
46:18 / 47:40
from transcript46:18 – 47:40
to surprise them with this as an option, and then everyone at the table needs to agree to it at that moment. If one person doesn't agree with it, it gets vetoed and everyone all or is a la carte. If you put that up on a Saturday night when your deman
45:35 / 46:46
from transcript45:35 – 46:46
to kinda be in a restaurant for the the this period, but then we'll be exiting. Yeah. I mean, to me, that's a brand building exercise, which is important because it it a lot of chefs go into catering. It's just more efficient. It's more profitable, b
51:32 / 52:46
from transcript51:32 – 52:46
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