Restaurant companies have many moving parts, and a chief executive has to pay attention to all of them. But the heads of some of the most successful operations say that regardless of how well-situated your real estate is, how cool a design you have, how secure your financing is, how well-trained your staff or clever your marketing, you’re lost without good food. “What are you going to finance if you have a bad menu?” asks Jon Luther, the chairman and chief executive of Dunkin’ ...
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?