Aspiring to cut store-level food and labor costs by an aggregate 100 basis points, or 1 percent, executives of the Taco John’s quick-service chain knew that operator pull would benefit the initiative as much as franchisor push. Ray Lubesky, vice president of operations for Taco John’s International Inc., said the 425-unit, Cheyenne, Wyo.-based chain set out to achieve its 2011 cost-cutting goal by convening a series of 17 “Power Summits” with operations personnel from ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres 

Already registered? here.