What does efficiency really mean in the restaurant business? In this episode, Salt shares a full set of practical metrics to evaluate whether your restaurant is running efficiently — from marketing cost ratios to parallel cooking indexes and prep buffer values.You’ll learn: (1) Why word-of-mouth beats marketing budgets(2) How to spot menu items that secretly drain your kitchen3( (3) Why some foods (like soufflé) are business traps in disguise And how clams can ruin your prep systemA must-listen if you're running a small kitchen, managing a tight team, or just want to survive in the brutal F&B world.👉 More content and case studies:⁠ https://saltnfire.net

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