The restaurant industry’s prevailing wisdom long has been that entrepreneurs should step aside when their concepts reach a critical mass and require operations expertise.But with the recession battering many restaurant concepts nationwide, that sentiment has been pushed aside as creative forces like Howard Schultz, John Schnatter and Dean Vlahos return to their desks and their stores trying to preserve the businesses that once flourished under their supervision.Stepping back into day-to-day ...
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Contact: Desiree Torres Desiree.Torres@penton.com