In good times operators focus solely on sales building and tend to overlook the industry’s endemic root problems and dependencies, like the cost of labor, yields, throughput and turnover.
As the old saying goes, “Volume can hide a multitude of sins.”
But now the foodservice industry is getting tougher than a woodpecker’s lips. So while the No. 1 way to improve costs is to increase sales, it’s just as wise to consider some fundamental effective strategies for reducing costs too.