Sandra outlines 15–25% food cuts

- Hospitality consultant Sandra outlined strategies to cut restaurant and hotel food costs by tightening inventory, placing smaller orders, consolidating suppliers for discounts. - She claimed these moves can lower food costs 15–25%, and recommended cross‑training staff, negotiating rent relief, and pursuing delivery partnerships to boost margins. - The thread is a practical playbook for quick margin improvement without layoffs amid tight hospitality demand. (x.com)