When corporations grow, it is natural for senior management, the true decision makers, become insulated from the fundamental operation of the business.
After a three-year lull, CFOs, CEOs and investors are regaining their appetite for mergers and acquisitions, initial public offerings, and other strategic transactions.
Controlling the costs of operating a restaurant is often a very tricky thing. One needs to balance the labor, food and liquor cost against sales in order to make any sort of realistic profit.
Starting your own catering business can be both financially rewarding and fun.
As I frequently read the many local and national trade publications, I continually see photos of restaurant, foodservice and hotel consultants mingling with major vendors, equipment manufacturers and brokers.