Maximizing Restaurant Efficiency: Small Changes, Big Impact

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Watch as I reveal surprising yet simple strategies to boost your restaurant's efficiency and cut costs. Will reducing pizza toppings or focusing on steak sales make the biggest difference? And what's the "wet rag" experiment got to do with it all? Whether it’s food cost or labor cost or inventory that you’re worried about, we’re going to find out if the juice is worth the squeeze.

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What small change do you think will make the biggest impact on your restaurant?

Therestaurantboss
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Kind of wierd to constantly call out the date in your videos. Its September 1st, but its actually the 27th

steveseattle