Restaurant operators obsess over food and labor costs — while quietly overpaying on merchant processing, supplies, linens, waste, gas, and telecom. Learn how contingency-based cost containment works, why vendors count on your inertia, and how to unlock the 5–12% of revenue hiding in these overlooked expense categories.

(1) Benchmark your "hidden" expense exposure. Learn which six non-food, non-labor categories typically consume 5–12% of restaurant revenue — and how to estimate what that means in dollars for your operation.

(2) A vendor-negotiation playbook you can use Monday morning. Category-specific questions that get results — reconciling your true effective rate on merchant processing, right-sizing waste service contracts, unlock unadvertised discounts on uniforms, linens, and lock in lower restaurant supply costs.

(3) How to evaluate contingency-based consulting — and your free CRA member benefit. Understand the no-savings-no-fee model, why incentives align, and how to leverage the no-cost, no-obligation 15-minute review.