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Country Club Lowers Food Costs by 16.5%

Hospitality and Catering

Savings beat national GPO prices while remaining with current broadline supplier; new produce provider optimizes savings

Like many country clubs operating in the current economy, costs for the East Coast client are increasing even as membership is decreasing. Efforts to cut costs while maintaining high-quality member services is a tough balancing act.

The country club’s General Manager and Executive Chef turned to Expense Reduction Analysts (ERA) to help find ways to cut costs without sacrificing service or quality ─ a hallmark of ERA’s consulting expertise.

 

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