"Manage Your Business on Purpose"

If your business isn't as profitable as it should be, URGENT ACTION is needed!

Businesses all too often “just run”.  Their management simply goes from situation to situation merely reacting to immediate need and/or opportunity.  That is why we see so many mediocre businesses that never quite achieve their goals and after a few years fail or sell out.

 

Menu Engineering: A Key to Your Success

If an operator follows proper menu engineering procedures, on a quarterly basis, prices appropriately and consistently applies each the steps outlined above they will be well on their way to successfully controlling/managing food cost.

 

Menu Pricing Strategy - a Three Part Series

Physical Security

The potential for violence is something few in quick-service are willing to openly talk about for fear of lawsuits and bad press. But this important issue is not going away.

 

 Purchasing 101

This major key to success is the most commonly misunderstood mishandled and abused area of cost control among independent operators. 

 

 

Restaurants Get Creative

Struggling with soaring food costs and cash-strapped customers, restaurants across the country are swapping expensive ingredients for cheaper fare and adding new dishes that won't break their bottom line.
 

"Turnover Critique"

Organizations surveyed with five or more facilities, each with one general manager, three assistant managers, twelve skilled and forty non-skilled hourly employees experience a minimum of 30% management turn over and one hundred percent hourly turn over annually.

 

"Using Labor Wisely"

A manager who does not constantly adjust and control labor decimates a business, and its profit, more surely and swiftly than a dishonest employee.

If you are seeking professional assistance, please see our web page at Marshall & Associates - e-mail us at marsconsul@aol.com or by using the no obligation contact form 

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