How to Keep Control Over F&B in a Multi Unit Operation
In this ebook you'll learn how multi-unit operations are increasingly using a so-called 'Single Source of Truth' to maintain control over vital processes like procurement, inventory, production, and food cost.
A top manager cannot be present everywhere.
A well-oiled restaurant is no guarantee for success when opening new locations. The reason is simple: a top manager cannot be present everywhere.
Poor control over operations is often at the root of the problems. Installing strong management isn’t like flipping a switch. In a small business, one person can still be in charge of everything. In large organizations, there is not one person who knows everything.
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