Opened 16 Locations & Grew To $106.9 Million In Sales
You must be logged in to play! Please login here or register! You must be logged in to play! Please login here or register!Outline of Meghan’s Interview
Introduction (00:00)
Brief overview of Meghan’s role and experience.
Past Experience and Training (01:05)
Meghan’s role in restaurant openings and the importance of SOPs.
Importance of SOPs (03:08)
The role of SOPs in ensuring product consistency.
Balancing Artistry and SOPs (04:31)
The tension between artistic expression and standardization.
Importance of SOPs in Large Orders (06:47)
How SOPs are crucial for fulfilling large orders efficiently.
Inventory Management (09:33)
Vendor relationships, order guides, and managing inventory pars.
Tracking and Metrics (11:22)
Use of Excel spreadsheets and waste sheets for tracking.
Kitchen Setup (13:44)
The importance of a well-organized kitchen layout.
Importance of Walk-in Coolers (16:47)
The utility of walk-in coolers for large orders and advance preparation.
Commercial Kitchen vs. Non-Commercial Kitchen (17:26)
The myth about needing a commercial kitchen for a charcuterie business.
Space and Layout (15:00)
Challenges and importance of a well-thought-out layout.
Importance of Weight and Measurement (12:45)
Measuring items by weight, cups, and ounces for inventory management.