Best Practices for Surviving in a Cautious Landscape

With guests searching for value, how can local restaurants compete and thrive in such a competitive market and build trust withconsumers who are more cautious about price and safety than ever?

"Value has been the buzzword for restaurants across the map over the past year or so, but while guests want to realize value, food costs have been volatile and credit card processing and other fees cut into the bottom line," Mani Kulasooriya, Co-Founder & CEO of Cut+Dry, an all-in-one platform that connects the industry's three main stakeholders—manufacturers, distributors, and operators, told Modern Restaurant Management (MRM) magazine. Previously, he co-founded CAKE, which was acquired by Sysco and helped create Sysco Labs, a platform for food service distributors. "People tend to go to fast-food restaurants for the speed and lower price point. Local restaurants can and should leverage technology to improve operations and cut costs and time. Then it’s a matter of leveraging…