Aspiring to cut store-level food and labor costs by an aggregate 100 basis points, or 1 percent, executives of the Taco John’s quick-service chain knew that operator pull would benefit the initiative as much as franchisor push.
Ray Lubesky, vice president of operations for Taco John’s International Inc., said the 425-unit, Cheyenne, Wyo.-based chain set out to achieve its 2011 cost-cutting goal by convening a series of 17 “Power Summits†with operations personnel from throughout the system.
GOAL: Improve or refresh the cost-management and local-store marketing skills of as many store-level management personnel at franchisee and company restaurants as possible. Read more.