by Diana y Luis Group | 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 Diana y Luis Group | 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 Valentina Salazar | 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 Merlín Gessen | 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 P.A.N. Food Business Solutions | 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...
by P.A.N. Food Business Solutions | Dec 22, 2021 | Business, Finance, Operations
There are many variables to consider when opening your restaurant. However, once you have successfully opened it, it is important to determine its profitability, so that you can make the decision to keep it operating over time. Profitability is the existing...
