CHEFS – VALUE and the TOP LINE DRIVE the BOTTOM LINE
Culinary Cues
JANUARY 23, 2021
When profit is measured in more significant profit from fewer sales then I will make a statement that may cause many chefs scratch their heads in disbelief: “Food cost percentage is far less relevant – it’s all about contribution margin.” In both cases it is sales (the top line) that sets the stage for success. SP = $5.25 /.30.
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