New York City restaurateurs are factoring an increasingly significant variable into their marketplace mathematics. Where once strong sales minus increased costs and fierce competition equaled uncertain margins, today municipal regulatory fervor is adding a new level of complication to the calculation.Over the past year, New York City officials have lined up the foodservice industry in their crosshairs by mandating menu labeling for some operators, eliminating trans fats from restaurants, ...
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?