During what’s become a three-year segmentwide sales slump, casual-dining operators have tried just about everything to spur sales, from discounts and bundled meals to two-for-ones and freebies. To keep the lights on, many also have cut operational fat, muscle and, some would swear, even bone.But if there’s an upside to the ongoing downturn, it’s that it’s now forcing casual operators to think longer-term, with many reconsidering and redefining their businesses. In short, many say they are ...
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?