New York City restaurateurs are factoring an increasingly significant variable into their marketplace mathematics. Where once strong sales minus increased costs and fierce competition equaled uncertain margins, today municipal regulatory fervor is adding a new level of complication to the calculation.Over the past year, New York City officials have lined up the foodservice industry in their crosshairs by mandating menu labeling for some operators, eliminating trans fats from restaurants, ...
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Contact: Desiree Torres Desiree.Torres@penton.com