12.10.2013

Things to ponder over: Joe Bastianich’s approach to restaurant profitability, via Food + Tech Connect. For the people out there who do own and/or take care of a restaurant’s numbers, what do you think?
I like that “miscellaneous” is covered because it’s easy to forget about licenses, permits, lawyers, and little things like linens. Of course, these things vary by city and state.

Things to ponder over: Joe Bastianich’s approach to restaurant profitability, via Food + Tech Connect. For the people out there who do own and/or take care of a restaurant’s numbers, what do you think?

I like that “miscellaneous” is covered because it’s easy to forget about licenses, permits, lawyers, and little things like linens. Of course, these things vary by city and state.

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    At the end of the day, a restaurant is a business.
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