The quality issueThe quality issue

Quality, quality, quality. It doesn’t have the same ring as the ubiquitous “location, location, location,” but it sure rings truer today for the restaurant industry.

Everyone is chasing quality — quality of menu items, a quality relationship between brand and customer, a quality dialogue between producers and purchasers, and a quality experience in the restaurant.

Lucky for readers of Nation’s Restaurant News, this issue tackles the topic across the board, from supply chain to menu offerings and operations, and yes, even finance, as private equity firms and hungry investors continue to search for quality deals. I would like to say we planned it that way, but in the interest of my quality relationship with readers, truth be told, we were fo...