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slide 12, Culture

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slide 12, Culture

PROFITABILITY


Money is not an afterthought. It allows us to stay in business, which makes everything else we do possible.
We are frugal, not cheap. We use the polish rags for polishing and not wiping down tables, we don’t throw away rags after one use in the linen basket. We use the entire loaf of bread and don’t leave the ends for waste. We have a formula, and the formula
is set up to make us profitable: proper portioning, smart scheduling, care and maintenance of equipment are just as important to a restaurant’s survival as great food and drinks. If we deliver on the great experience we promise, our guests will be happy to
pay for our quality offers.

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