- Joined Apr 12, 2016
Hello all, ive recently taken over as the chef/manager of a deli on LI in NY. There were many things promised and other issues that I was not made aware of before taking the position, but thats to be expected i suppose. I would like some advise to help me bring in more customers ive lowered my food cost to 33% since ive been here and my labor has been regulated but we need customers. Im a restaurant trained chef and thats how I would like to run this deli. Im trying to maintain a from scratch feel as opposed to buying prepped foods from Restaurant depot. Are there any marketing tricks or other ideas that you would like to share? Any help is appreciated. The owner wants me to bring in another consulting Chef to see what can be approved but Id like to start here?