quote:
and without having ever worked there, can often immediately see things that would make the operation more efficient. How is management there all day and never figures it out?

Process improvements cost money. Better employees cost money - if they can even be found. Owner doesn't want to take a hit to profit, which they think will happen, and doesn't believe more efficient will result in higher sales.

It's the same mentality that results in store owners passing along credit card fees to the customer, despite a million studies that indicate accepting credit cards result in higher sales.

I used to have a lot of clients in F&B, most of them have been fired because they are great cooks and terrible business owners when it comes to finding ways to make more money. They make "enough" and are happy with it.

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Posted by diat150

Louisiana

Member since Jun 2005

43876 posts

Posted on 12/29/21 at 4:47 pm to LSUFanHouston

quote:
Process improvements cost money. Better employees cost money - if they can even be found. Owner doesn't want to take a hit to profit, which they think will happen, and doesn't believe more efficient will result in higher sales.

I know its fun to try and knock billys for some people but you have to give it up To him. Dude took a shitty store in krotz springs to what he has now. An insanely successful business that has a full parking lot at every location pretty much around the clock.

Not only that, but i think his product has been very consistent. Very few places grow like he has and not take a hit on quality and consistency but his product hasnt.

Im def envious of what he has accomplished. I have customers from out of state that ask me to send them billys boudin. 20 years ago that was pretty much unheard of. Dude took the boudin industry to a higher level.

This post was edited on 12/29/21 at 4:50 pm

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