EXCELLENT VIDEO... I have had a little "Bistro" cafe and higher prices and I have had a 10'x 10' BBQ Shack... and it is not how much money you make... it's how much money you have left over... (Profit). Every TINY thing cost... Ice... plastic spoons... napkins... salt... etc... It all adds up... Thank you for sharing this great video.
IN most places the cost percentage/profit margin is around the same. There is less wastage with beverages. It boils down to knowing your customer and selling more of the more profitable items.
@@bestrestaurantresults6760 thanks for your reply, that makes sense. Am planning a bar in evenings Japanese style and some decent high end food but maybe 5 items only. Also a brunch so I can get another set of revenue with a coffee focus and some Australian style quality breakfast options - again, limited menu to keep it simple and focused.
EXCELLENT VIDEO...
I have had a little "Bistro" cafe and higher prices and I have had a 10'x 10' BBQ Shack... and it is not how much money you make... it's how much money you have left over... (Profit).
Every TINY thing cost... Ice... plastic spoons... napkins... salt... etc...
It all adds up...
Thank you for sharing this great video.
Well said! Glad you found video helpful.
This is what’s great about UA-cam. Excellent concise expert info.
Thank you. I am glad you found the information helpful!
I’ve been working for months on these things and not knowing if I was on the right path seemed like it was working and now I have confirmation thanks
You are welcome. You are on the right path to optimum performance
... Now I am going to go with a FOOD TRUCK...
"Fine Dining in a styrofoam container"
LOL
Why not!
Is it more cost efficient to focus more on drinks such as cocktails, coffees etc. and minimise/simplify the food side of the business?
IN most places the cost percentage/profit margin is around the same. There is less wastage with beverages. It boils down to knowing your customer and selling more of the more profitable items.
@@bestrestaurantresults6760 thanks for your reply, that makes sense. Am planning a bar in evenings Japanese style and some decent high end food but maybe 5 items only. Also a brunch so I can get another set of revenue with a coffee focus and some Australian style quality breakfast options - again, limited menu to keep it simple and focused.
One that sells alcohol