Some restaurant companies like to move their branch managers aroundâ€”send a top performer to a struggling unit to see if he or she can improve sales, or send a strong manager who is good with pressure to a high-volume store, or have new managers gain knowledge about the company by moving them in and out of markets.But while some executives favor lots of movement among restaurant managers, others strongly advocate keeping managers in one location as long as possible, and financial incentives ...
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Contact: Desiree Torres Desiree.Torres@penton.com