Frog Blog

How Can A F&B Concept Survive?

Well. We never thought it would be here, but unfortunately it is. I have to say I have lived so far in some great economic times the past 15 years. These times prove to be challenging yet not devastating. If you are an entrepreneur or someone who has some existing concepts stay tough and see your plan through. Take this time to reevaluate your overhead. Go through your headcounts and expense and look to trim the fat. You will be glad you did when the economy comes back.

Remember... there is only two ways to grow. Increase sales or reduce expenses. If sales have grow stagnant or single digits same store sales than its time to evaluate all expenses. Look at your advertising, food costs, liquor costs, overhead, service costs, and utilities. I bet you can find at least 10% you will save to the bottom line. Who wouldn't want to grow 10% in a downturn economy if sales stayed the same? Keep the faith and control the controllables.

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