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The Restaurant Business Podcast from Restaurant365
33 minutes | Nov 17, 2019
How Bonanno Concepts Doubled Their Business Overnight
Nick Gray started his career with Boston Market as an accountant. He quickly realized a dream of doing more when he went on a "blind date" interview with the Bonano family. Since joining Bonanno Concepts 7 years ago, he has evolved into a role that is more than the "finance guy." In today's episode learn more about how Bonanno Concepts doubled their business overnight and became much more than another restaurant family in Denver Colorado.
30 minutes | Oct 27, 2019
Using Visual Data to Be Profitable & Socially Responsible
Today's episode is hosted by Devon Plopper. She speaks to Denise Brown, the Controller of Molly Moon's Ice Cream. Denise shares how Molly Moon's uses visual data from their accounting software to make effective decisions and be more profitable. Key Takeaways from today's show: Use historical data to drive: Effective menu management Do seasonal ordering and managing inventory Make sure the staff has enough hours so working at the shop is a great job Make sure if you want to include social responsibility as part of the business, it is baked in from the beginning How to beat the nationwide labor crunch in 2019 and beyond For more information on the tools Molly Moon's is using to capture and analyze data to be more successful, go to Restaurant365.com. For more information and to subscribe to the show visit The Restaurant Business Podcast.
44 minutes | Sep 14, 2019
You're Not Controlling Your Cost of Goods And What To Do About It With Bill Lindsey
Welcome to the restaurant business podcast. On today’s episode, we have a great guest. He is a veteran of the restaurant technology space. Bill Lindsey has been a restaurant technology advisor for companies like Plate IQ, Micros, and A La Carte Over the years Bill recognized a need in the restaurant industry for operators to have a better understanding of their inventory in relation to control their cost of goods, so he created COGS-Well. An enterprise-level inventory management system. COGS-Well has been designed to specifically to allow restaurant operators to count and value inventory, order more efficiently, reduce waste, minimize theft, and evaluate their menu. In today's episode, Bill shares how restaurant operators can control their costs by doing something very simple, controlling their inventory. While tracking inventory can be a simple process, most operators are not doing it correctly, or often enough because it is time-consuming. Bill lets us know an easy and efficient way to improve operations and with modern technology can cut down the time on implementing an inventory management system. Thank you to Devon Plopper for producing today's episode and doing research. For more information on growing your restaurant, and to find even more episodes visit therestaurantbusinesspodcast.com To learn more about Restaurant365 the worlds only mobile, cloud-based restaurant-specific accounting and back-office platform visit Restaurant365.com
27 minutes | Sep 1, 2019
The Number 1 System You Can Implement to Grow Your Restaurant
Today we speak with Harlan Scott of Harlan Scott Hospitality. He shares with you what is the number one thing you can systematize first in your restaurant for better growth. Key takeaways from this episode: Start with the bigger picture in mind when it comes to creating systems Why trying to grow revenue without understanding your prime cost of goods will kill your dreams faster Why he loves 2pac Thanks to Devon Plopper for producing today's episode. For more information on the tools restaurant owners are using visit The Restaurant Business Podcast show page.
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