Learn from your peers during this recorded panel discussion as operators share how they use data to run their multi-unit restaurant businesses more profitably and efficiently.
Bricco Dining Group, for example, saved 5% on labor costs by training store-level managers how to use their data. Eli’s Restaurant Group recouped a $1.1 million prime cost gap during the pandemic and Maru Hospitality Group saw a combined $1.2 million difference in food cost savings and increased sales.
