Restaurant chains across segments are simplifying their menus — a move that executives and observers say should help them compete in an increasingly complex field. “Simplicity is the key to success in the foodservice industry,” said Gary Stibel, founder and chief executive of The New England Consulting Group, based in Westport, Conn. “Doing a few things extraordinarily well” — that is, efficiently and at a reasonable price while still making a profit ...
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?