196. Sustainable & Profitable Starts at the Table

I know what you’re thinking… “how can all natural, fresh and sustainable food still make money for my restaurant”? Yes, its true that it is becoming harder and harder to find a balance between healthy operating practices and profitability, but my guest today may change your mind. In this episode of the Restaurant RockStars Podcast I’m speaking with Chef Ali Gonzalez, a man who has dedicated 30 years to his passion for culture, tradition and fresh-crafted food from scratch by using natural resources. Chef Ali has been on a decades long quest to fix what’s broken in the restaurant industry. As a Chef, Coach and Mentor Ali has run restaurants, hotels, catering companies and even cooked for the movie industry. We’re going to speak to positive change through sustainable initiatives and best practices in your kitchen and restaurant. Follow us as we discuss: - A mindset of operating intentionally - Menu development with a holistic environment friendly approach - A sustainable strategy for your operation - Motivating and retaining employees during this labor shortage and so much more Chef Ali’s mantra is “Great Ideas Start at the Table”! Now Go out there and Rock Your Restaurant! Roger Learn how to make restaurant WAY MORE PROFITABLE: https://restaurantrockstars.com/product/restaurant-finances-101/#tab-description Learn how to DOUBLE YOUR RESTAURANT SALES: https://restaurantrockstars.com/product/sales-stars-server-training/#tab-description Learn how to Start & Run A SUPER POPULAR Restaurant with HIGH PROFITS: https://restaurantrockstars.com/product/the-restaurant-academy/#tab-description Set Up A FREE CONSULT CALL with Roger: https://restaurantrockstars.com/free-consultation/