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
