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Training, Correcting Errors Drives Real Money to Bottom Line

Cutting costs to reach greater profitability is a tricky balance. On one end, restaurant operators are desperately looking to offset labor, rent and other cost increases, but at the other end is preserving the guest experience.

Luckily, there are a lot of areas where operators can save without denigrating the experience. As a panel of experts dubbed “Fat Bottomed Lines” discussed at the 2019 Restaurant Leadership Conference in Phoenix. READ FULL ARTICLE

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How Restaurant Rebates Work and Why They Matter for Growing Restaurant Brands
February 3, 2026 BlogBy Melissa Evans

How Restaurant Rebates Work and Why They Matter for Growing Restaurant Brands

Rebates for multi-unit restaurants often go unnoticed at first, but as brands add locations and purchasing volume grows, they quietly become one of the most reliable ways to protect margins without...
What Should Multi-Unit Restaurants Focus on in 2026?
January 21, 2026 BlogBy Melissa Evans

Multi-Unit Restaurant Strategies for 2026: Where Operators Should Focus

Cost pressure hasn’t gone anywhere. What has changed is how operators respond to it—and that shift is shaping multi-unit restaurant strategies for 2026. This year, multi-unit leaders are less...