Lodging and Hospitality has become one of the biggest and most complex businesses in the world.
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.
Your friends and colleagues are telling you to expand, opening in places like China, Vietnam, India, Brazil and Thailand.
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