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.
Welcome to the Restaurant Finance Monitor's unique blend of restaurant industry news, analysis and opinion. Subscribe to our monthly newsletter for more in-depth analysis and commentary on the restaurant business.