A chef, restauranteur and now consultant, Patrick McDonald works with food retail, restaurant and hotel chains across the globe.
In this episode, Patrick shares his tips on how hospitality operators could be using this COVID-19 downtime to come out stronger. It’s a time for reflection and deep analysis. With everyone normally incredibly busy, there is little opportunity for reflection - so why not use this downtime to look at how you can streamline your operation...
Are you really hitting your margins?
Are you missing it by 2-3% every month and then constantly chasing your tail?
Do you really need that many dishes on the menu?
