Word: metrazur
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...cutlery maker--all part of his growing $36 million-a-year gastronomic empire. "With European chefs," he explains, "the owner owned the place, and nobody even knew whether the restaurant was making money." In his office at Aureole, he slaps on his desk a one-day balance sheet from Metrazur, his new place at Grand Central Terminal. "Here, every manager in every restaurant gets a flash report every day." He points to a column of figures: the percentage of food cost to food sales that day. When the figure drops below 32% (35% is good), the chef--there...
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