The tight credit market and high labor and food costs are putting a severe squeeze on middle-level management positions in the restaurant industry, both in corporate headquarters and in the field, according to recruiters and operators. “I’ve never seen it this bad in the industry,” said Tony Pepe, who was a divisional vice president for Buca di Beppo until he got down-sized earlier this year. After a month of searching, Pepe landed a job as a managing partner of ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

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!

Already registered? here.