Executive Briefings

Balancing Quality and Cost Management

The restaurant business has something in common with lean principles in other verticals when it comes to balancing quality and cost, says David Parsley, senior vice president of Brinker Supply Chain at Brinker International. First, you identify inefficiencies, then eliminate them. [Run Time (Min.): 5:54]

The restaurant business has something in common with lean principles in other verticals when it comes to balancing quality and cost, says David Parsley, senior vice president of Brinker Supply Chain at Brinker International. First, you identify inefficiencies, then eliminate them. [Run Time (Min.): 5:54]