TITLE

Doing the Budget Crunch

AUTHOR(S)
Riell, Howard
PUB. DATE
September 2007
SOURCE
FoodService Director;9/15/2007, Vol. 20 Issue 9, p56
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
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.
ACCESSION #
26652686

 

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