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Why Busy Restaurants Still Fail: Bruce Nelson on the Math Behind Profit
Bruce Nelson has seen the restaurant business from almost every angle: dishwasher, cook, chef instructor, restaurant owner, operator, author, and fractional CFO.
On this episode of Hospitality Hangout, Bruce joins the show live from SpotOn Studios at the National Restaurant Association Show to talk about the financial side of hospitality and why great food, great service, and a busy dining room are not always enough to build a profitable restaurant.
Bruce shares how he opened his first restaurant at 22, copied a competitor’s menu, priced everything one dollar cheaper, and learned the hard way…
The skinny
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