The Best Of Prime Cost: A ChefStable Podcast

Every successful business needs a strong financial foundation and plan. In this episode of Prime Cost Kurt and Audra discuss restaurant finances. They walk through bookkeeping software, payroll, tips, write offs and more.Music Credit - Jazz Brunch Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Gone are the days of Micros. We are now bombarded with choices: What software do I choose? What upgrades do I buy? How do I track payroll? Audra and Kurt are back from their hiatus are are discussing everything from reservation systems to price negotiation in an effort to arm you with the tools you need to make the best decision for your establishment..

Host Kurt Huffman is solo this week, as Audra is visiting the Great Land of Alaska. This week, Kurt explores all things insurance. He goes over all the different types of insurance restaurant owners need to think about.

Season 1 Episode #7: In this episode of Prime Cost, Kurt calls in from France again. This time to discuss the differences between French and American restaurant operations. 

Kurt and Audra change up the podcast style this week. Audra, a graduate of the Culinary Institute of America asks the questions she has about what it actually takes to start a restaurant business. The two discuss everything from insurance to what to look for in a property. Next week, Kurt and Audra will be carrying on the conversation to talk about more questions any future business owner might have. 

In this episode Kurt calls Audra from France to continue their conversation about opening restaurants. They talk about restaurant design, POS systems, and how to get customers through the door! Kurt will be recording podcasts with friends across France. Stay tuned for more episodes to come! 

On today's episode of Prime Cost, Kurt and Audra dive into beverage programs. They talk about one of the biggest money makers for restaurants: drinks. Mocktails, soda, beer, wine and mixed drinks are all discussed when talking about food cost, labor and licensing. Host Kurt Huffman is the owner of ChefStable which partners with chefs to design, build, and operate restaurants. They invest in chefs who have shown a commitment to their craft, and whose food reflects their passion and talent. They take care of all of the operational details, which allows their partners to focus on what’s truly important: food and service.

On this episode of Prime Cost, Kurt and Audra discuss food cost. We talk about high quality ingredients, bulk ordering, and commissaries while looking at different profit and loss statements. Join us next week for a special episode where we dive into beverage costs and how to make the most of your drink program. Host Kurt Huffman is the owner of ChefStable which partners with chefs to design, build, and operate restaurants. They invest in chefs who have shown a commitment to their craft, and whose food reflects their passion and talent. They take care of all of the operational details, which allows their partners to focus on what’s truly important: food and service.

On this episode: Host Kurt Huffman talks about all things Labor when it comes to running a restaurant. Host Kurt Huffman is the owner of ChefStable which partners with chefs to design, build, and operate restaurants. They invest in chefs who have shown a commitment to their craft, and whose food reflects their passion and talent. They take care of all of the operational details, which allows their partners to focus on what’s truly important: food and service.

On this podcast Kurt Huffman, the owner of ChefStable discusses what prime cost is and how to use it to grow your food business. We talk about the start of his company, the secret ingredient to a successful restaurant and what differentiates ChefStable from other restaurant groups.