Numbers. They are growing increasingly important in the $500-billion-plus foodservice industry. Sales, profit, comps, commodity costs, labor, rent. They can make or break a business.
 More often than not, numbers are what drive my conversations with industry executives. How are sales? How is the quarter shaping up? Is commodity inflation a concern? Have you raised menu prices?
 I can’t help it. I’ve covered finance for NRN for about seven years, and it’s second nature to ...

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