“Cost structure is a process; it’s about applying managerial cost concepts to the restaurant industry.” Mark Kelnhofer
My guest is Mark Kelnhofer, president, and CEO of Return on Ingredients LLC. Mark is an international speaker and author on recipe costing and menu engineering. In addition, he has more than 25 years of experience in the bottom line, boosting accounting. After graduating from Ohio Dominican University with his undergraduate degree, he immediately entered the manufacturing Academy. He spent eight years in various industries, including plastic injection molding, lighting equipment, transit buses, and tire repair products. Mark incorporates his extensive background throughout the episode as he discusses his entrepreneurial mindset.
Mark talks about cost structure and what it entails in a restaurant business—giving practical examples from his brush with the restaurant industry. His ability to make the lessons he has gotten from the diverse industries that he has been in and put them all in his company Return on Ingredients LLC.
In the restaurant industry, different things can lead to cost implications, and a lack of instructions on cost controls can significantly improve efficiency and measure waste and profit. The data being gathered daily helps an organization respond to a situation not only then but also on how to respond to the problem quickly. You may have the mechanism in place, but if you do not understand how to make proper decisions, you can easily create a wrong decision.