Margin Protector #2: Poor Pours Will Make You Poor
A generous wine pour can feel like good hospitality, but small overpours quickly erode the margin built into your by-the-glass program. The solution isn't less generosity. It's better training, clearer measures and greater consistency.
Margin Protector #1: If You Haven't Costed the Recipe, You Don't Know the Margin
An accurate selling price begins with an accurate cost. Old ingredient prices, poor yield calculations and changing portions can quietly turn a profitable dish on paper into something very different during service.
Margin Protectors: Pricing for Profit Is Only the Beginning
Establishing the correct margin is only the beginning. Without the right systems, controls and regular reviews, profit can quietly disappear a few dollars at a time. Margin Protectors explores how hospitality operators can find those leaks and close them.