Restaurants focus on boosting the bottom line

01/25/2012 | Restaurant Management magazine

It's always been important for restaurants to trim the fat from their spending, boost profits and build up cash reserves, but it's even more important in today's tight economy, industry experts say. Chains including Beef 'O' Brady's and Sizzler have focused on finding best practices to help them do just that, starting with tracking key metrics such as food and labor costs.

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