Cost cutting is a huge challenge whether it’s controlling labor issues, managing the increasing costs of commodities, enhancing the menu, rolling out technologies to improve the customer experience or simply innovating to keep up with customer demands. Execs in this session share what keeps them up at night and what they do to keep costs down.
Doug Hogrefe is a partner in 4-Top Hospitality Group that owns and operates 13 restaurants in Mississippi and Tennessee, with three additional properties soon to open. Its concepts include Amerigo, Anjou, Saltine, Sombra, Etch, etc. and Char Steakhouse. Doug is a graduate of Millstaff College and began his hospitality career as a server at Amerigo in Jackson, Mississippi. He advanced to become the restaurant’s general manager and eventually bought the restaurant with partners he had met through the restaurant. Twenty-seven years later, Doug and his partners continue to expand 4-Top’s restaurant footprint. The group has experienced a growth of 300%.
Larry D. Kruguer joined the company as President of International on June 11, 2015. Prior to joining Wingstop, Larry was at Wendy’s International, where he served as Vice President, International Joint Ventures and Key Markets from October 2014 to June 2015, Vice President, International Business Development and Finance from January 2010 to October 2014 and Vice President, International Marketing from October 2007 to January 2010. Prior to that, he was the President and Managing Partner of Prontowash USA, a global car wash services company, from January 2002 to October 2007. From October 1998 to August 2001, he served as Vice President, Marketing and Strategic Alliances for SportsLine.com, a CBS Sports affiliate. Larry has also held management positions with Alamo-Autonation and American Express. He received an MBA in Business Management from University of Miami School of Business Administration in 1992.
Speaker bio coming soon!