Managing restaurant accounts amid an economic downturn takes stepped-up service, coupled with enhanced cost controls, according to several textile service company executives. 
 
Moreover, a program of lowering costs should cut not only a company’s operational expenses, but those of its customers as well. Textile service providers with one or both feet in the restaurant trade are taking this counsel to heart, and using it as a survival strategy in today’s economy. For the long haul, the strategy also is designed to help strengthen customer relations for the day when conditions improve. 
 
“When a customer ...