Tools and Data for Decision Making: Hospitality Metrics & KPIs ...Middle East

I have been teaching with metrics for a long time. Before teaching, I worked for a consulting firm and was immersed in the world of hospitality metrics. Prior to that, as a restaurant manager on both coasts, I focused, for managers and owners, on food and labor costs. In the old days, restaurants were very food-cost oriented. I can calculate food cost percentage, but it reminds me that unless you lock the front doors of your restaurant and serve no one, the restaurant will incur food costs as a function of the food they sell.

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