If you think you can’t rein in unruly ingredient costs, increase traffic and still support brand identity, learn a lesson from Cambria Suites. Since a new foodservice program rolled out in March at two properties of the 19-unit hotel chain, food costs have dropped from an average of 50 percent to less than 40 percent and dining sales are growing. It didn’t happen overnight. High food costs, menus varying in content and quality, inconsistent tracking of suppliers and inventory ...
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