ERA helps country club reduce its food costs. Find out more about how ERA can help your facility reduce operational costs.
Like many country clubs operating in the current economy, costs for the East Coast client are increasing even as membership is decreasing.
Efforts to cut costs while maintaining high-quality member services is a tough balancing act.
The country club’s General Manager and Executive Chef turned to Expense Reduction Analysts (ERA) to help find ways to cut costs without sacrificing service or quality ─ a hallmark of ERA’s consulting expertise. The client's incumbent supplier was able to create savings below the national GPO.
Find out how ERA reduced expenses for this client and increased their profitability.
Explore our work with this country club client, as we examine exactly how we were able to help their company and what the outcomes were. Download the full case study now to learn more about how ERA can help your business.
