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Transportation, Hospitality, & Services
Participants will identify strategies that can improve operating margins and enhance overall profitability.
Key takeaways
Host: Evert Gruyaert, principal, US Restaurants & Food Service leader, Deloitte Consulting LLP
Presenters:
Ed M. Lee, managing director, Deloitte Consulting LLP
Jon Woolfolk, principal, Deloitte Consulting LLP
1.0 Overview CPE credit | Specialized Knowledge
In today's environment, restaurants are often under increased pressure to manage costs more effectively to help maintain profitability. Rising labor costs, supply chain disruptions, and fluctuating consumer demand contribute to a need for a strategic approach to cost management. We’ll discuss:
- Levers for value creation in the restaurant business model
- Cost optimization strategies that can be applied both at the restaurant level and above the restaurant level
- Success factors for sustainable cost reduction
Evert Gruyaert
Deloitte - United States
Evert is the Restaurants & Food Service leader for Deloitte US. He has deep experience in helping his clients drive organic growth and achieve commercial excellence. He is known for his strong analytical and leadership skills, having managed global and complex commercial transformations from strategy to execution and implementation of enabling technology. He has been a guest lecturer at various business schools and conferences, and regularly publishes POVs and research. Evert is the co-author of "The Strategy and Tactics of Pricing", the most well-established and influential strategic pricing text available, relied on by practitioners and students globally as a core guide for value-based pricing.
