How do I cut my expenses in this highly competitive market? It is the little things. You know how to run your restaurant but are looking for ways to cut corners without sacrificing quality and customer experience. I can show you how to put up to 25% back to your bottom line. This information is proprietary and just flat out makes since (or should I say big dollars!)
Grab your credit card statement and take a look. You thought you were paying 1.75% but then you notice all the downgrades. The definition of downgrades is charges that are not as simple as a debit card or plain visa card.
You have points cards like Carnival or air mile cards. You also have American Express -Yes you are paying more for those customers which means when they run those cards you just lost more of a percentage out of your profit. Did your staff care? No – they just calculate the 20% tip and add up the cash and the credit card receipts for the night and off they go. Not realizing it’s a pay raise and as your profit dropped.
You can’t change customer habits and don’t even go there. You work hard to bring them in to your restaurant. Make your changes by cutting your costs. How many dishes or glasses broke this week? who paid for them? How many free drinks to friends are being poored that you do not even know about? Let me show you how to save you 23 to 25% overnight.
Here are some additional links from other sites on this subject. Thank you for visiting Customer Payment Solutions:
restaurants
restaurants
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