Prime Costs To Optimizing Labor and Goods in Restaurants | Horseblinders with Salman Agah

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."