W ith increasing food and labor costs, restaurants are under more pressure to grow the bottom line. But you have to be careful cutting costs. You don’t want to impact your brand or the guest experience! To operate a lucrative business, you need to examine ways to increase efficiency, raise sales and lower costs.
In crafting a plan to achieve profitability goals, it’s vital to look at two key areas of cost for the business: product and workforce.
In this guide, we look at 12 things you can do to run your restaurant more efficiently. From managing inventory and engineering your menu to engaging employees and optimizing schedules, there are many opportunities for improvement!
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