Page 24 - GBC spring 2018 eng

Chef Wayne McKay
Chef McKay of Restaurant Ninjas, has also worked as an Executive Chef for Delta Hotels and The World Trade and Convention Centre in Halifax before developing proprietary cloud menu software called Menu Tools. Chef McKay has been successfully providing food service consulting to restaurants since 1997. Contact him at chefwayne@therestaurantninjas.com | 506-227-8895.
T
The Dumpster
he staff’s perception is what they see – lots of sales, cash, and customers handing over their money. What the staff don’t see are the bills and the real cost of what it takes to generate a dollar. Their reality is that the business has unlimited money, and they often don’t see the real picture.
TIME FOR A DUMPSTER DIVE
There is a story in every garbage can. Good attitudes or bad ones. Which story would your food and beverage operation tell?
A Dumpster Dive can help answer that question, as it is a close up look at the food, non-food, and other costly items that are mismanaged each day and eat away at your bottom line.
A Dumpster Dive will reveal the attitudes and conscious or unconscious level of cost awareness that exists in your staff. The outcome can increase the bottom line through improved management, from the bottom up.
Dive Pro ts: Perception or Reality?
24 Golf Business Canada
It is important to stay focused on our guiding principles – quality, consistency and value, while making decisions to keep or throw away things or reduce labour.
We are not asking staff to skimp or serve lesser quality food to meet your bottom line, we are educating them to see themselves
as part of the pro t management team. This will ensure improved customer and staff satisfaction.
The end result is staff that is more educated and motivated toward the roles and goals leading to a more inclusive part of the business that will improve the pro tability of your restaurant.