Closing your restaurant is not something you plan before your grand opening. Before opening, you plan a budget, you plan a menu, you plan on cornering the market, and you plan how you’re going to spend all that money. After opening, during the honeymoon phase, you plan and re-plan production schedules, more marketing strategies and expansion.But rarely do you plan on how to close the doors. To do so could be a self-fulfilling prophecy—dangerous thinking.But it happens. Friday nights aren’t ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
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: Desiree Torres Desiree.Torres@penton.com