The Path to Better Restaurant Profits (Ep 64)

It's a "nickels and dimes" business and so saving them here and there can make all the difference to the success of your restaurant.

I get into it with Andy Schwartz, CEO of xtraCHEF about how restaurants can save time, make less mistakes and thus make more profits through better procurement and management.

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Andy Schwartz is the CEO xtraCHEF. From invoice management to food cost analytics, xtraCHEF gives your team - from the kitchen to the accountant - time to take control of your food costs.