With the economy seemingly slouching toward recession, the question arises: What’s a restaurateur to do?These are, in fact, extremely challenging times for the foodservice industry, with all indicators pointing to an economic picture that likely is going to get worse before it gets better. As this week’s cover story indicates, operators are faced with an unprecedented “perfect storm” of negative conditions, led by a confluence of curtailed consumer spending and soaring commodity and energy ...
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Contact: Desiree Torres Desiree.Torres@penton.com