Few restaurateurs would be surprised to learn that up to 70 percent of restaurants do not make it to the 10-year mark. Margins in our industry are often so thin there is very little room for error. That’s why smart operators keep a constant vigil on expenses. But while it’s important to keep costs in line, this strategy can be taken too far. Customers will notice if you have fewer servers than you need, or if you use lower-quality ingredients, both of which can cause them to not ...

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