Have you ever visited a restaurant and had a great experience up until that first bite of the entree you ordered; I have. From the quality of the food you use in your recipes to whether it tastes the same every time, can be a deciding factor in whether that customer is considered a "Be Back".
And it does not stop there as there are a dozen different ways the back of the house can cost you future revenue and result in a loss of repeat business.
Let Donald Mason Consulting ensure that a first time customer is an "Every Time Customer"
When Donald Mason Consulting evaluates your Back of the House operation we will look at all areas to include product placement, prep times, speed of service, recipe and food preparation, cleanthliness of your kitchen staff and their organizational skills, proper food handling techniques, and potential health hazards such as: "Cross Contamination", the utilization of "Ice Baths", temperatures of your hot and cold food storage areas, dish washing areas, and all other areas of potential contamination.
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