Leadership
Franchisee of the Month: Guy Campbell
Two for one? Kids eat free? Everybody does that. When Guy Campbell set out to turn around anemic sales on Mondays, he wanted to do something different. He wanted to own Mondays.
Food
The steaks are high
A steakhouse cuts food costs by substituting an underutilized cut of beef for filet mignon.
Restaurants traditionally rely on chicken and turkey to be menu profit makers. Usually in good supply and always a good buy in relation to other proteins, operators often turn to poultry to keep costs in check when red meats and seafood skyrocket. But that strategy may be dampened in the months ahead.