Looking for healthier profits? While no one can compel people to spend more in your restaurant, there is always room to tweak the other side of the profit equation: expenses. Even if you think you are done with belt tightening, you might find a good idea among the 10 in this two-part series. Here are the first five: 1. Rethink equipment and layout. “Food costs change; guest palates change. Operations are not something you set up once and leave for 10 years,” says Molly ...
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