A preparation strategy of making smaller amounts of food multiple times daily — as opposed to fewer larger batches — can drive labor costs skyward. But according to John Mountford, an area director at Austin, Texas-based Chuy’s, sticking to small batches yields better food, and better food leads to greater sales. “Everything we make is produced with a ‘[make] less, more often’ mentality,” said Mountford, who oversees the 45-unit chain’s ...

Subscribe to a Premium Account

Why Upgrade your account?

NRN is your one-stop source for foodservice news and business intelligence.Upgrade today and getunlimited online access to all breaking news, in-depth analysis, data and tools. This includes digital versions of NRN flagship reports (Consumer Picks, Top 200) as well as Same Store Sales Data Tables, Quarterly Industry Snapshots and more.

Questions about your account or how to access content?

Contact:BrianGalletta(813) 627-6722Brian.galletta@penton.comorEricaNamtalov(212) 204-4361Erica.Namtalov@penton.com

Already registered? here.