Just as fading movie stars go under the scalpel to improve their looks, older restaurant operations are following suit, modernizing their decors, service styles, menus and operations to expand their fan base. Facing abysmal economic conditions and more demands from time-strapped consumers, operators are re-engineering their businesses from the front-of-the-house to the back to make their restaurants not only venues for sustenance, but more usable workspaces away from the office and resting ...

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 NRN we ask that you register now. We promise it will only take a few minutes!
 

Questions about your account or how to access content? 

Contact: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Desiree Torres (813)-627-6792 Desiree.Torres@penton.com

Already registered? here.