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 ...
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