Publication Date

3-2008

Abstract

[Excerpt] As a restaurant operator, you're probably used to getting reports. Last night's sales. The weekly liquor inventory. Last month's payroll. Some days, it may feel like you're drowning in paper and numbers, and that you're measuring and evaluating everything you possibly can in your operation. But are you measuring how well your dining room is working? No, not your servers, but the design of the dining room itself? If you aren't, you could literally be leaving money on a lot of tables.

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Required Publisher Statement
This article is courtesy of RestaurantOwner.com / Restaurant Startup & Growth magazine. For more information, visit www.RestaurantOwner.com.

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