Doing the Budget Crunch

Riell, Howard
September 2007
FoodService Director;9/15/2007, Vol. 20 Issue 9, p56
Trade Publication
The article offers advice in planning a restaurant renovation. When planning a renovation it is important to consider that there are continual changes in both the taste preferences of customers and in the methods for satisfying them. Remaining open during renovations is another way to help defray costs. Best is to limit the menu items and have them change daily or more.


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