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 ...
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Contact: Desiree Torres Desiree.Torres@penton.com