Green as Grass: How To Make Your Restaurant More Sustainable When customers know that green is your theme, most will gladly cooperate with the … more
Location: Hogansburg, New York
Phase one with Tarbell Management Group involved assisting their team in improving their profitability of their existing 4,000 square foot restaurant. Food cost was routinely running 42 – 44 percent and labor costs were running 45 percent. After implementing our food cost management systems, food cost dropped 10 percent and labor dropped 5 percent yielding a 15 percent profit improvement.
Phase two encompassed a complete concept make-over to include interior design, food service design, menu development, recipe development, development and implementation of all Front of House and culinary operating systems, management team training, supervision and coordination of pre-opening team member training and concept re-launch.