An overview of the best practices in the sector, inspired by a dozen testimonials from brands such as Pitaya, Columbus Café, Franks Hot Dog, Côté Sushi, Street Bangkok and Tacos Avenue.

In this 22-page white paper you will find:

• Strategies to better identify and reduce performance gaps
• Good practices for monitoring food costs
• The processes to be transmitted to its teams to improve operational management
• The engineering menu in response to price fluctuations

It is a true survival manual for operations, purchasing or development managers of restaurant chains in times of crisis. It provides 11 strategies to control costs at all stages of the supply chain and face the current economic challenges.

Download it and share with your teams practical tips to keep your facilities profitable and accelerate your network's growth.