The tight credit market and high labor and food costs are putting a severe squeeze on middle-level management positions in the restaurant industry, both in corporate headquarters and in the field, according to recruiters and operators. “I’ve never seen it this bad in the industry,” said Tony Pepe, who was a divisional vice president for Buca di Beppo until he got down-sized earlier this year. After a month of searching, Pepe landed a job as a managing partner of ...
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Contact: Desiree Torres Desiree.Torres@penton.com