Thin Margins Demand Daily Input Cost Controls

“In the restaurant industry, the profit margins are very thin. Your two prime costs which is your food and labor are very high, and then you’ve got your rent and all your other expenses on top off that,” says Lauren Brown, Co-owner of Neighbor’s Mill Bakery and Cafe. Brown says she and her husband have been able to grow their business by monitoring their biggest expenses on a daily basis. Adjust employee schedules and inventory to maintain your bottom line. Brown is a Springfield Business Journal 2019 40 Under 40 honoree.

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