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Improving Profit: Using Contribution Metrics to Boost the Bottom Line by Keith N. Cleland

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Upmarket Café Learns How to Stay on Track

Two friends in the hospitality industry open a café in an upmarket suburb and hit problems on the opening day. Fortunately, they had a wise mentor

The day arrived for opening. Jane and Ruth had combined forces to prepare for this day, when their new café would open its doors. Everything was brand new, from the café building itself to the tables, chairs, cutlery, crockery, and sparkling kitchen, replete with the latest equipment and a shining extraction flue over a gleaming white cooking range and oven.

They had prepared the menu very carefully. Their café was to be smart and casual in line with the suburb’s ...

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