When corporations grow, it is natural for senior management, the true decision makers, become insulated from the fundamental operation of the business.
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.
Restaurants and their suppliers comprise one of the world's largest industries and perhaps its most unpredictable: successful restaurants have to learn to constantly adjust to people's buying habits, even in a recession.
In the past decade, the restaurant industry has been under constant barrage from ecologists and 'green' organizations about the high volume of waste generated by our industry
Starting your own catering business can be both financially rewarding and fun.