Your restaurant is full... but the profits don't reflect that? 🍽 In most cases, the problem isn't sales, but cost and operations. After 11 years in managing operations of luxury restaurants, cafes, and catering in Saudi Arabia, I see the same mistakes repeated: • Prices not based on the actual cost of the dish • Daily unmeasured waste • Work dependent on people, not on a system In a two-hour online workshop, you will get: ✅ A practical method for calculating dish cost and pricing ✅ Clear steps to reduce waste ✅ A written procedures structure that works even in your absence 📅 Online review 💻 | Limited seats 👥 💰 For booking or inquiries, message me privately.