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:
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!