In today's episode, our host Bruce invites special guest Bruno to discuss the ever-important topics of pricing and cost savings in the restaurant industry. Bruce shares his experiences in being more assertive with vendors, firing a big-name supplier, and prioritizing finding better deals. He also sheds light on the challenges he has faced, from break-ins at his store to cash management difficulties. With a growing sense of overwhelm,
Bruce explores ideas for cutting costs and finding solutions in this ever-changing landscape. He also dives into the intricacies of his business's seasonal patterns, the increased expectations of customers, and the ongoing struggle to make a profit.
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At2020 microphone: https://amzn.to/3jhh1lM
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Scarlett mixer: https://amzn.to/3m1fNNx
