1. Are rising costs eating into profits?
You’ll like our solution: We help restaurants increase profit margins
through cost reduction ─ while maintaining or improving quality.
We help food processors increase profit
margins
through cost reduction ─ with quality
and safety assured
Bank invested savings in new technology to prepare for sale
Hungry for savings to feed the bottom line?
You face multiple challenges in today’s economy.
Whether your primary concern is rising food prices, a
declining customer base, the new issue of growing
competition from retailers or the old problem of rapid
employee turnover, Expense Reduction Analysts (ERA)
can help.
ERA is an international network of 700 cost-reduction
experts in 30 countries, including 250 Consultants
throughout the U.S. As the world’s leading cost-
reduction consultancy, ERA finds significant savings in
expenses common to most restaurants.
ERA Consultants have expertise and specialized know-
ledge in many overhead and core expenses associated
with your industry.
We use our knowledge, benchmark pricing data from
14,000 successful cost-reduction projects, proprietary
software tools and proven methodologies to achieve
savings in over three dozen cost categories, including:
Cleaning Services Payroll Processing/HR Admin
Energy Pest Control
Equipment Maintenance Security
Food Costs Uniforms & Linens
Insurance Waste Management (including
grease recycling)
Merchant Card Fees
Why Use Expense Reduction Analysts?
Expertise. ERA Consultants have experience working
with fullservice and quickservice restaurants. We
understand your business and the problems you face.
We have an outstanding record of finding cost
savings in core expenses from apples to zucchini and
G&A costs from advertising to zappers.
Our top food service experts have industry experience
that ranges from executive management to franchise
ownership to product development.
Specialization. Although you may go out to bid
once or twice a year, ERA’s consulting network
gathers information for projects relating to your
industry dozens of times every month.
Time. ERA does the “heavy lifting” ─ from soliciting
and evaluating bids, negotiating lower margins and
helping implement new services to closely monitoring
invoices to ensure you are receiving proper pricing.
The result is that you’ll have more time to spend with
your customers and staff and create new menu items.
No Savings, No Fee. ERA is paid from the actual
savings realized. If we do not generate savings, we do
not receive a fee.
Better than GPO pricing. Which strategy saves you
more: An “average-price-for-everyone” or pricing
negotiated specifically for your organization?
your organization?
pricing negotiated specifically for
your organization?
An “average-price-for-everyone” or

2. 42%
Client: Restaurant group with locations in Manhattan and The Hamptons
Expense: Restaurant Supplies
Savings: 15%
Supplier: Incumbent
Synopsis: Supplier routinely swapped out standard items with replacements,
often at higher costs and without notice. ERA Consultants issued a like-for-
like RFP to the incumbent and other local suppliers.
Client: Restaurant chain in the Southeast
Expense: Printing Services
Savings: 19%
Supplier: New
Synopsis: Client used multiple suppliers for menus, catering brochures and
other items. All restaurants now use a single e-commerce system; corporate
able to monitor usage trends, identify purchasing patterns, forecast demand.
Client: National food chain with 100+ locations
Expense: Waste Management
Savings: 19%
Supplier: An Incumbent
Synopsis: Client spent more than $842,000 annually with multiple vendors
for trash removal, grease removal and recycling. All chains now use a single,
national waste management company and stepped up recycling efforts.
Client: East Coast country club
Expense: Food Services
Savings: 16.5%
Supplier: Incumbent & New
Synopsis: Country club faced challenges to maintain high standards as cost
and member retention pressures intensified. ERA created a competitive
environment and the incumbent “sharpened its pencil” for savings beyond
what the GPO offered. A new produce provider resulted in further savings.
Representative results from a few of
our restaurant cost-reduction projects