When corporations grow, it is natural for senior management, the true decision makers, become insulated from the fundamental operation of the business.
Questions of organizational structure and strategy are perennial issues though they don't usually grab the headlines.
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.
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.