Q: We’ve experienced considerable erosion in our margins over the last three years. I’m wondering how much is due to the management team. We’re not the most structured bunch and I wonder if we’re doing the right work or even if we have the right team. What suggestions do you have for us to be more effective?
Q: We’re a highly Seasonal restaurant, and offseason sales are hard to generate each year. With the lull in business I’m losing money because my labor cost is so high. How do I keep from laying my kitchen people off or substantially decreasing their hours?
Q: My Business is growing sales two to three percent annually, but only because of price increases. As I’ve raised prices, guest counts are dropping. I don’t think I have any more room to increase prices and the cost of running my business continues to escalate. What is the next move to make?
