Cost Control Without Compromising the Guest

Rising costs are a reality in our industry. From labor to supply chain to utility bills, restaurant operators are feeling the pressure. Despite that Más Mex, the restaurant group behind Fat Rosie’s and Escalante’s, has decided to protect the guest experience at all costs, and we do that by managing ours more carefully than ever before.

The key is control, not cuts. We’re not slashing service or trimming the menu. Instead, we’re leveraging better forecasting, stronger vendor relationships, and a culture of accountability that helps our teams feel empowered and in control of what happens in their kitchens

We are managing costs by leveraging technology and staying hyper-focused on four key pillars: forecasting, ordering, prep, and scheduling. We get granular with our sales forecasting because that forecast is the foundation for everything else. If you miss the mark there, your labor, inventory, and prep levels are all off. And when those are off, waste and inefficiencies…