‘Good, Fast, and Cheaper’ – Texas Inn Reduces Menu Prices

After leveraging lower food costs with vendors and finding local sources for many of its day-to-day needs, Texas Inn has been able to lower prices on close to half of its menu items. 

“We’ve always been known for 'good, fast, and cheap” food, but in the last five years, we have struggled to provide value for customers,” Dave Saunders, Managing Partner and Owner of the Virginia-based restaurant, shared with Modern Restaurant Management (MRM) magazine. “We knew double-digit inflation couldn’t last forever, so we started looking at every way we could reduce costs and be more competitive.”

This process included sharpening the pencil in every area, from renegotiating vendor contracts and leveraging group buying power to sourcing locally and reducing delivery costs, he explained. Because only a few items, such as coffee and some produce, come from overseas, he does not expect to be affected by or is worried about tariffs. A lot of their vendors are local to Virginia. For…