As costs of doing business continue to increase, restaurateurs are looking for ways to keep them under control while offering value to customers and maintaining their interest.

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The restaurant industry continues to shed an unprecedented number of jobs in response to decreased customer traffic and lower check averages. Whether reducing the number of employees, cutting back on their hours, …more

The 20th Annual American Express Restaurant Trade Program 2009 Food & Wine Classic in Aspen
The Money Equation: Evaluating Obstacles and Opportunities
Mario Batali
Chef, Restaurateur, Television Personality, Author

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National Restaurant Association research shows that for the average restaurant, utility costs represent 3-4% of sales. Kathleen Seelye, partner/president foodservice division, …more

“Operators can reduce labor expenses by curtailing time clock abuse – when employees punch in/out before or after their scheduled shifts or if they have multiple jobs, punching in under the highest pay rate. …more

As restaurateurs around the country strive to lower costs, all segments of the industry are seeking to leverage buying power. Some independents are banding together in co-ops/buying groups; …more