Practical notes from the operating floor for owners and operators of restaurants, cafés, supermarkets and food factories in Egypt and the region.
Most food businesses are not broken. One piece is: cost control, people, supply chain, expansion or the exit. In this series we look at one missing piece at a time, with the questions to ask and the basics that fix it, drawn from 37 years of running food and retail businesses.
Shrinkage is the margin leak most food retailers stop seeing. Where it hides in receiving, storage, expiry and stock counts, and the ownership and daily discipline that bring it down.
Read the article →True food cost by outlet, supplier terms and waste: three questions every restaurant and food retail operator should be able to answer, and how to start fixing each one.
Read the article →No owner, no follow-through, no capability. The three execution gaps that stall good strategies in food and retail businesses, and what closes them.
Read the article →Enquiries are welcome from owners, boards, investors and franchise principals.
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