Eric Lane is director of operations for the School of Hotel, Restaurant and Tourism Management at the University of Denver’s Daniels College of Business. He says because customer volume is often down during trying economic times, owners and operators have a natural tendency to look for ways to make a little bit go a long way. But this means they’re often too quick to cut back on preventative maintenance and safety concerns in their work for a better bottom line-and they do so at their own peril. “It’s one of the areas I wish people would not cut when they’re struggling, but they usually do,” Lane says. “In the short term, it may work, but in the long term it’s going to cost you.”