One of the biggest hospitality groups, Savor, has turned its finances around with a relentless focus on margins. Its CEO reveals how much its restaurants like Amano make a week.

Videography / Editing | Carson Bluck

00:00 Intro
00:45 State of Savor
02:11 Interview with CEO Lucien Law
03:25 Financial turnaround
04:33 The hospitality hustle
05:06 Economic environment
07:45 Hungry for profits
08:57 Savor's scale
10:54 Takeovers
11:44 Ingredients to success
13:34 NZ's dining development
16:18 Competition
17:16 Outro

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