This video post is part of Sullivision on NRN.com, a resource center for restaurants looking for service, leadership and sales-building techniques from industry expert and NRN columnist Jim Sullivan. All money is not created equal: $100 in sales is $100, less taxes and expenses. But $100 in savings is, well, $100. So while restaurants should always focus on making more money, a simultaneous focus on how to waste less is also needed. Look at any foodservice training manual ...
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