The challenges of walking the fine line between calculated risks and costly errors inspired lively discussion among a group of foodservice executives at a roundtable held at the Gaylord Texan Resort & Convention Center this spring.Moderator:ELLEN KOTEFF editor, Nation’s Restaurant News Participants:REBECCA BLACK vice president of operations and franchise support, Shakey’s USA, Alhambra, Calif. KELLY BUCKLEY ...
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Contact: Desiree Torres Desiree.Torres@penton.com