Tips for ordering inventory like a pro

By Doug Radkey Having the correct front-of-house (FOH) and back-of-house (BOH) systems in place will equally position you and your team to ‘order like a pro.’ First and foremost however, you need to understand and realize that the necessary return on both your food and beverage investment is partially a question of your trainable cost […]

Employee turnover: Not necessarily a bad thing

By David Hopkins One of our first clients at The Fifteen Group originally contacted us as they were having challenges with making strong profits on strong sales. As we quickly discovered, this was in large part because of difficulty in controlling labour costs. It wasn’t because they weren’t good at managing labour efficiency; it was […]