How to scale YOUR restaurant business (and the mistake Fricken Chicken almost made)
From Make Restaurants Profitable · 58:17
Show by Foodie Coaches
How to scale a restaurant business: Mo Saad, co-founder of Fricken Chicken, explains how he went from one food truck to four locations across two states.▶ Book a Profit Finding Session: https://foodiecoaches.co/yt-bac Mo nearly built a central kitchen just before the move interstate. He explains why he's glad he didn't, and what moving to contract manufacturing did to his food cost, his rosters and his quality control. He also covers choosing a location, rebranding, training, managing a team across four sites, and running the back office with AI.00:00 Intro00:40 How to choose a restaurant location and expand interstate06:13 Supply chain, central kitchen and food cost when you expand11:29 Restaurant branding that fits your customer16:49 How to train restaurant kitchen staff and keep food safe23:03 How to build a high performing restaurant management team29:19 How to use AI in a restaurant business48:04 Uber Eats commission and delivery strategy55:23 Advice before you open a restaurant▶ Book a Profit Finding Session: https://foodiecoaches.co/yt-bac Subscribe for more hospitality business coaching content.
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