Margin Protector #2: Poor Pours Will Make You Poor
Cost Control, Wine List Consultant, Margin Protection, Protect Restaurant Margins Erez Gordon Cost Control, Wine List Consultant, Margin Protection, Protect Restaurant Margins Erez Gordon

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.

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Margin Protector #1: If You Haven't Costed the Recipe, You Don't Know the Margin
Restaurant recipe Costing, Hospitality Cost Control, Restaurant Food Costs, Recipe Cost Calculation, Protect Restaurant Margins, Food Cost Percentage, Restaurant Profitability, Portion Cost Control Erez Gordon Restaurant recipe Costing, Hospitality Cost Control, Restaurant Food Costs, Recipe Cost Calculation, Protect Restaurant Margins, Food Cost Percentage, Restaurant Profitability, Portion Cost Control Erez Gordon

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.

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