With the economy seemingly slouching toward recession, the question arises: What’s a restaurateur to do?These are, in fact, extremely challenging times for the foodservice industry, with all indicators pointing to an economic picture that likely is going to get worse before it gets better. As this week’s cover story indicates, operators are faced with an unprecedented “perfect storm” of negative conditions, led by a confluence of curtailed consumer spending and soaring commodity and energy ...
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?