A successful gastronomic business requires not only delicious food and a pleasant atmosphere, but also effective value assessment of goods. To help you with this, we sought advice from an expert: Frank Rosin!
Price Management: Proper price management is essential for successful commodity pricing. Here, not only ingredient and supplier costs should be considered, but also factors such as workload, market demand and competition. Frank Rosin calls for finding a price that covers costs and is also attractive to guests.
Customer satisfaction: In addition to accurate valuation, it is important to meet the needs and wants of guests. Frank Rosin emphasizes that personal contact with guests and an authentic experience are of great importance to ensure long-term customer satisfaction.
By using these tips, you can not only delight your guests, but also make your business more profitable. Commodity valuation is a complex process, but one that can be mastered with the right strategies and support from experts like Frank Rozin.
In the video, you will get more valuable advice from Frank Rozin on the subject of the valuation of goods in the restaurant industry. Use this resource to expand your knowledge and improve your own valuation methods!
