The challenges of walking the fine line between calculated risks and costly errors inspired lively discussion among a group of foodservice executives at a roundtable held at the Gaylord Texan Resort & Convention Center this spring.Moderator:ELLEN KOTEFF editor, Nation’s Restaurant News Participants:REBECCA BLACK vice president of operations and franchise support, Shakey’s USA, Alhambra, Calif. KELLY BUCKLEY ...
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!