by Samantha Davila | Aug 7, 2023 | Finance, Operations
In 2022, in Europe, more than 50% of the job vacancies for the spring-summer season in the food sector have been completely deserted. The reason is because the new generations prefer not to give up their quality of life. It is no secret to anyone that one of the...
by Samantha Davila | Nov 29, 2022 | Finance, Training
Food inventory management is an oft-forgotten topic. Much is said about the cost structure, customer management and menu creation, but the reality is that without a proper inventory management of your food business you are losing 80% of your liquidity without...
by Samantha Davila | Nov 29, 2022 | Finance, Sales, Training
Nowadays, working in the food industry is associated with being a chef as famous as a rock star or living under hectic, stressful and overwhelming working hours, but is it really like that? Both statements are a reality in the industry, and television and...
by Samantha Davila | Mar 22, 2022 | Business, Finance
A roller coaster: that is the description of the emotions experienced by a person who decides to start a food business. I emigrated to Mexico in 2006 willing to build my business and getting ahead. I have been living in Monterrey for 16 years, focused on working in...
by Samantha Davila | Mar 22, 2022 | Finance, Neurogastronomy
In general, the tip or gratuity that a customer leaves for the service received is associated with a duty and corresponds to 10% – 15% of the billed amount. The customer knows they are in a position of authority and can be punitive or lenient when calculating...
by Samantha Davila | Dec 22, 2021 | Business, Finance, Operations
The process to determine the pricing of the dishes is a challenge for restaurateurs, since this value will be fundamental to guarantee the operation and sustainability of the business over time. In this sense, the efficient management of factors such as the cost of...
