Bill Marvin intro - please read as written

Cost control is a good and necessary thing. However, in their rush to stop the bleeding, many operators mistakenly cut back in the wrong places or in the wrong ways.

The result can be a damaged reputation, lower sales and reduced profits.

The trick is not to make your costs as low as possible, but to be sure they are appropriate for the operation ... and our speaker today can help us do just that.

He is an adventurer. (pause)

He is an experienced foodservice operator who now works with good companies that want to become great and with managers who want to get their lives back!

Please join me in welcoming The Restaurant Doctor, Mr. Bill Marvin.