In the age of shrinking margins and growing competition, restaurant operators are getting more inventive about how to make a dollar stretch.
Cutting corners can be risky, as there are plenty of ways to alienate customers if not executed strategically. On the other hand, making certain thrifty moves can lead to better cash flow without sacrificing food quality or the customer experience. When it comes to decision time, determining which is which isn’t always so clear-cut.
Our new tip sheet, 12 Secrets to “Cutting Corners” Without Jeopardizing Quality or Customer Loyalty, lays out a dozen ways to cut costs, split between good decisions and some higher-risk gambles to get you thinking beyond the bottom line about how cutting corners may impact your customers. Here’s a sneak peek of some of the items covered:
- How one common practice with napkins and straws is costing you money
- Subtle ways your furniture and facility set customer expectations
- Why cutting tabletop condiments is a bad idea
- Ways you could be making your menu unappetizing
- The importance of premium quality pizza ingredients
- How to streamline prep and team training for efficient, customer-pleasing service
Don’t wait until you’re pressed to cut costs to understand how to do it without interrupting the client experience you’ve worked hard to cultivate in your restaurant. Be proactive to protect your margins and your reputation by utilizing these 12 tips. Click the button below to access your copy now!