For today’s tip, we turned to Brian Reccow, Director of Operations at Lolinda and El Techo de Lolinda in San Francisco. His restaurants are part of a larger group ( including Beretta, Starbelly, and Delarosa) known for their success in business and operations, so we asked Brian to share his advice for managing a restaurant budget. Read on for his best practices!
As the restaurateur behind Castellucci Hospitality Group — which operates Sugo, The Iberian Pig, Cooks & Soldiers, and Double Zero Napoletana in Georgia — Federico Castellucci relies on regular meetings with his staff to build business and make progress. Here, he walks us through a typical agenda and explains how he stays on top of operations.