In this podcast, Profitable Hospitality resident expert Ken Burgin explains simple ways to build the number skills of your managers, chefs, production and service staff.

Use examples of labour costs, recipe costing and utilities, bringing them back to costs per hour or per customer to make the biggest impact.

If you want staff to help you create an efficient and profitable business, start working on their understanding of cost and profit drivers – it pays off!

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Happy listening!