Reducing waste to increase your bottom line
Posted by Walter Eaves on 21st May 2015
Matt Anderson calls it a “napkano,” the
volcano that erupts when guests at Zaxby’s leave a pile of wing-sauce-stained
paper napkins—many barely used—on the table. “It’s a struggle,” says Anderson,
systems development manager at the 673-unit Athens, Ga.-based chicken chain.“We don’t want to anger people by denying
them napkins,” he says, but waste is a concern. And while a
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