Chris Cameron

Chris is a youthful hospitality veteran, having been an operations manager and shareholder in a large multi site hospiatlity business. He likes the nitty gritty of hospitality and now runs his own consulting firm to help others through the nit and grit.
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Recent Posts

The 7 step process for tendering the purchase of stock items in your bar or restaurant.

Posted by Chris Cameron on Apr 11, 2018 1:52:20 PM

Buying well is one of the fundamental components of improving the margin in your bar, restaurant or cafe.

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Topics: profit and loss, Inventory

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Recent Posts