Knowing Your Theoretical Food Cost

By | RealFood Consulting Blog
Q: Do You Know Your Theoretical Cost of Goods? The Massachusetts Restaurant Association (MRA) and RealFood President Ed Doyle surveyed MRA members on how they execute various operating procedures. When it comes to good restaurant business practices, some members confirmed they follow them, and some admitted they don’t. Find out how...
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MRA Members Weigh In: Closing Out Your P&L

By | RealFood Consulting Blog
The Massachusetts Restaurant Association (MRA) and RealFood President Ed Doyle surveyed MRA members on how they execute various operating procedures. When it comes to good restaurant business practices, some members confirmed they follow them, and some admitted they don’t. Find out how you fit into the landscape of best practices....
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More Ink for RIG in The Boston Globe and Eater

By | RealFood Consulting Blog
Private equity fund Restaurant Investment Group was featured in The Boston Globe and Boston Eater this week. Dubbed the "Shark Tank" of the restaurant business, Restaurant Investment Group aims to match investors with selected, up-and-coming restauranteurs. With President Ed Doyle and Business Advisor Michael Staub on board, Restaurant Investment Group strives to provide ambitious chefs with the financial support...
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A New Ice Age for Happy Hour

By | RealFood Consulting Blog
A new Ice Age for Happy Hour!  Drink designers can now manipulate the flavor dynamics of craft cocktails like never before thanks to Beyond Zero’s Ice Maker that will make ice cubes out of frozen spirits, instead of drink-diluting water.  Ed Doyle says, “Mixologists on the leading edge will flip...
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