Roger cautions restaurant owners and top management to scrutinize operations and customer service to remain profitable.

Inventory reports not only evaluate both how well your kitchen crew and service staff are controlling portions and what your total food cost is in terms of percentage of your menu price, but should also include a item box for "shelf life", which can be added to inventory report forms. 

Michael reminds restaurants that "you can't save your way to prosperity."

7 helpful tips on how to get the most of your restaurant build-out or tenant improvement budget.