Perhaps because they toil so far from the limelight, or because of their relatively small numbers, or because they are dismissively labeled as “middle management” by unenlightened investors, foodservice multiunit managers have routinely and unfairly been underserved, overtold and undertaught.They’re expected to grow their people, performance and profits through pluck, luck, guile and nerve, but often without enough resources, training and clear direction from their concepts’ owners or ...

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