In the restaurant industry, Comps, Discounts and Voids are often used interchangeably, but are they the same? Turns out, some are, some aren’t. In this point we’ll do a deeper dive into these 3 subjects, and where to use them appropriately..
Many times, when discussing food cost, a high number can be blamed on the chef’s inability to do their job properly. However, that’s not always the case.
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Every hospitality business is a little different. Some businesses have catering, retail, multiple locations, maybe even some skeletons in the closets. That’s fine! We’ve seen it all, but we need to know all this before we’re ready to give you a quote. We promise, it won’t take long, so: