John Uzelac, vice president of operations for seven-unit Rib & Chop House and two-unit Rio Sabinas, headquartered in Billings, Mont., agreed that good relationships with suppliers and distributors are crucial to managing prices. But, he said, so is controlling waste, which is why restaurant managers are the only people allowed to cut steaks in his restaurant. “We know that they’re in the best position possible to cut to our exact specifications,” he ...

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