25 Restaurant Cost-Saving Best Practices
The increase of food and labour costs continue to represent the two largest challenges facing Canada's restaurants. Today's restaurateurs need to be aware of even the smallest operational changes that could result in reducing the cost of both their food orders and labour expenses.
In this ebook, we'll examine:
- Overall food cost-cutting tips, including a focused look at improving your inventory practices.
- How to get a better handle on your labour costs, with special attention paid to reducing staff turnover.
Download this free ebook today!