Foodservice operators might not be able to control outside forces, such as escalating commodity and energy prices or wavering consumer spending, but they can control what goes on in the four walls of their restaurants, said Tony Walker, chief operating officer and co-founder of the 37-unit Spicy Pickle sandwich chain. Strong local-store marketing, modest menu price increases and a new, more efficient point-of-sale system are among the steps the Denver-based chain has been ...
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