Salman Agah dives deep into the key aspects of running a successful restaurant business. From understanding prime costs to optimizing labor and goods, this conversation sheds light on essential strategies for long-term profitability. Whether you're a restaurant owner, aspiring entrepreneur, or just interested in the behind-the-scenes of the food industry, this video offers valuable wisdom and practical tips.
Key Topics:
- The importance of prime costs in restaurant management
- Breaking down cost of goods and labor expenses
- How to regularly evaluate your restaurant’s financials
- The significance of a great location in business success
- Week-to-week financial assessments for sustained growth
Quotes:
- "The big ones are just the prime costs—cost of goods and labor. Those are your two biggest expenses."
- "Once you're operating, that's your biggest thing to really evaluate regularly: your prime costs."
- "In my business, we do that week to week."
