Webinar/Podcast
How One RO Member Runs a 22% Food Cost!
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Juan Martinez is the owner/operator of Don Juan Mexican Grill, a 5-location, fast-casual chain in Northeast Pennsylvania. Juan has been a long-time member of RO and over the years has implemented many of the food cost and inventory management controls and systems featured in the RestaurantOwner.com Resource Library, Learning System courses, webinars and publications.
With the combination of systems, diligent management and the ongoing monitoring of their food procurement, handling and production processes, Don Juan’s food cost now averages a stunning 22% in each of its 5 locations!
Join us for a very eye-opening and insightful webinar as Juan speaks openly on the systems, processes and practices he and his management teams use to control every aspect of their food production process.
Juan will explain his restaurants’:
- Purchasing practices to get the lowest possible prices
- Inventory controls that reduce waste and spoilage
- Weekly budgeting system to control purchases
- Portioning practices to ensure consistency and control costs
- Reporting systems to always know where they stand
- Management incentives to reward the team for controlling costs & maximizing margins
- How he and his managers have created a culture of accountability, involvement and excellence in each of their 5 locations
About the Presenters:
Juan Martinez
Owner at Don Juan Mex Grill
Juan is the proud owner of Martinez Hospitality, a restaurant company that operates the Don Juan Mex Grill brand (Bringing Latin-inspired foods to local communities®) fast casual restaurants with locations throughout Northeast Pennsylvania. He’s an active commercial and residential real estate investor in Lehigh and Northampton Counties in Pennsylvania and Palm Beach County, Florida. He enjoys spending his free time reading, eating, and traveling with his family and is currently a Director of the National Restaurant Association.
Jim Laube
Founder RestaurantOwner.com
Jim has a diverse 30-year career in the restaurant industry that includes various staff positions, manager, controller, CPA and advisor to hundreds of independents throughout the U.S. and Canada. He is a popular restaurant industry speaker and seminar leader whose clients include the National Restaurant Association, Pizza Expo, SYSCO, Food Services of America, Gordon Foodservice, the New York Restaurant Association, Walt Disney and Papa John's.
Attendee Questions & Comments
Question 1: What was the most valuable idea or insight you received?
Question 2: What is the #1 thing that you will try or do differently because of the webinar?
