Protecting your Margins

The costs that are harder to control—ingredients, labor and rent/real estate—keep climbing. Where can you bolster your bottom line?

March 08, 2018

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Even amidst a “foodie revolution” that’s driving a nationwide restaurant boom, operating costs are now outpacing revenue growth. The cost of food, labor and real estate continue to rise, cutting into the typical restaurant’s 3-percent profit margin.

The answer isn’t as simple as increasing prices. Restaurants need to find creative ways to trim costs—but these cuts can’t cut the customer experience.

READ THE CASE STUDY - Bailey’s Restaurant Group Leverages Keystone Cleaning Tools to Build Cleaning Into the Fabric of its Business

WATCH THE VIDEO - Quick-Win Cost Savings that Keep Customers Happy

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