Ask most restaurant executives or owners how they make money, and you’ll hear something like: “By maximizing sales and minimizing receivables” or “Transactional growth and a differentiated concept,” or simply “A strong P&L.” But ask them where they make money, and they reply: “In the restaurant.” This, of course, is why restaurants have cash registers. You make money there. And that’s also why you don’t see cash ...
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!