In a slow economy cutting back is an obvious way to maintain the profitability of your food operation. However, the impact of cost minimisation on the bottom line is often underestimated.
For example:
If you have a net profit of 10%, each dollar you save by reducing costs is equivalent to making a sale of $10.
Cost saving will never grow your business and can damage your business if it negatively impacts your customer experience. However when things are slow, cost saving is your friend.