6 Tips for Restaurant Owners

Danny Meyer of Union Square Hospitality
Newscom
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Make Sure You Buy Wisely

Last year, Danny Meyer's company, Union Square Hospitality, saved $200,000 through group buying. But he didn't force the chefs at his catering company and at his 9 restaurants to buy anything through the corporation. He made corporate procurement voluntary. As chefs discovered savings, they began to add more supplies to the group-buying bucket. “Saving 2 percent here and 3 percent there adds up to a lot, especially in a business with razor-thin margins," Meyer says. "And it has preserved our culture of bottom-up leadership.”