“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. He has more than 25 years of experience in bottom line, boosting accounting. After graduating from Ohio Dominican University with his undergraduate degree, he immediately went into 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 takes time to talk about cost structure and what it entails in a restaurant business. Giving practical examples from his own 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 the cost implications and lack of instructions on cost controls can have a huge impact in improving efficiency, measuring out waste and profit. The data being gathered everyday helps an organization respond to a situation not only then but also on how to respond to the situation quickly. You may have the mechanism in place but if you do not understand how to make decisions and proper decisions at that, then you are able to make a bad decision very easily.

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