Commodity costs play an important role in the profit or loss of a restaurant. We think restaurateurs should follow McDonald’s lead. Do the simple math, buy certain commodities only when they are favorable to your restaurant business. An article by Jonathan Newman of the Mises Institute hammers our point home with, love it or hate it, the McRib.
My Fit Foods CEO David Goronkin won’t disclose the cost of doubling the size of its now-sprawling central kitchen, which opened in January, in Fort Worth, Texas. But he did say that in so doing the healthy-meal chain is capable of doubling the company’s revenues.
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