- Be objective regarding what sells with regard to a la carte services, packages, times of the day, etc. and make appropriate adjustments
- Be flexible enough to adjust to various market demands
(or lack of demands) - Measure staff productivity to contain payroll
- Analyze spa utilization and adjust hours of services when applicable
- Cross traing staff for flexibility and versatility
- Establish internal controls, including a cost-analysis and inventory control system to minimize waste and shrinkage
- Barter and trade-out whenever possible
- Use independent contractors and part-time employees if possible
- Do comparison shopping and negotiate with suppliers
- Get staff involved in cost saving measures
- Expenses make the difference between profit and loss
- Timely reporting system