You're the GM of a full-service restaurant in a multi-unit group. Food cost has climbed from 28% to 34% over two quarters, and ownership wants margin restored within ninety days without a guest-visible drop in quality. Where do you start?

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Stay specific. One example, told well, beats three told fast. Make your decisions visible — what you chose between. End on what changed, for whom.

You're the GM of a full-service restaurant in a multi-unit group. Food cost has climbed from 28% to 34% over two quarters, and ownership wants margin restored within ninety days without a guest-visible drop in quality. Where do you start?

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