Describe food cost control system

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Reference no: EM133330206

Assignment:

Answer the following questions:

Describe your food cost control SYSTEM.
In one paragraph, describe how you plan on addressing the current labour issues experienced at Owen's? What are the REAL issues? (the roots of the problems described in your guidelines)
What makes a restaurant successful? What will make YOUR new concept successful? What metrics will you use to measure your success/progress?
Using the methodology presented in chapter, explain clearly your CONCEPT? List 5 factors that together help formulate your restaurant concept
Perform a S.W.O.T. Analysis of your competitive environment.
Discuss how the four Ps of marketing mix are utilized in your restaurant.

Reference no: EM133330206

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