Foodservice’s Inflation Focus — Enhance Patron Experience While Reducing Food & Labor Costs
By: Greg Lojkutz, Vice Chairman In today’s inflationary environment, operators who serve meals are aggressively seeking new ways to improve operational efficiencies and reduce their two largest costs — food and labor. However, accomplishing this goal cannot compromise the operator’s ability to provide a superior patron experience, whether associated with customer service, competitive pricing, or […]