As costs continue to rise with no end in sight, restaurants are searching for new strategies to cut costs across their businesses and to find ways to build up their bottom line. San Francisco restaurateurs weigh in on how they’ve addressed this colossal issue. We will address raising menu prices, cross-training staff, strategic buying, examining surcharges and more.
Hillary Holmes, Partnerships Manager, SpotOn
Alistair Levine, Partner, Business Development, KitchenSync
Bob Partrite, CEO, Simco Restaurants
Cassie Corless, Senior Director of Business Operations, Tastes on the Fly
Steven Grant, Director of Food and Beverage, Hotel Nikko