The first time Bob Baker visited a Cafe Rio Mexican Grill, a customer queue snaked from the front door to the sidewalk — 20 minutes before the restaurant even opened for lunch. “I’d never seen anything like that,” said Baker, then a KFC executive, but now Cafe Rio’s president and chief financial officer. “Customers were excited, and it wasn’t even open yet. When I got inside and had the food, I understood.” The 58-unit fast-casual ...
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?