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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Why Register?
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!
