How to expand a restaurant business to a new city: Mo Saad of Fricken shares what went wrong when they opened on the Gold Coast, from supply chain and food costs to quality control and brand.
Should you build a central kitchen before you open in a new city? Mo Saad and Tim Kummerfeld break down why Fricken nearly bought one and didn't, what outsourcing prep did to food costs and rosters, and how a brand archetype session led to a full rebrand.
CHAPTERS 0:00 How to expand a restaurant to a new city: Mo Saad and Fricken 0:57 Restaurant supply chain problems in a new city 2:04 Central kitchen vs outsourcing restaurant prep: food cost and rosters 4:13 How to keep quality up when you outsource prep 5:38 How to rebrand a restaurant with a brand archetype 8:25 How to earn trust from celiac customers
Ready to grow your restaurant's profit before you grow your footprint?
Podden och tillhörande omslagsbild på den här sidan tillhör
Foodie Coaches. Innehållet i podden är skapat av Foodie Coaches och inte av,
eller tillsammans med, Poddtoppen.
