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Desperate Restaurant Owners: Lessons From The Field By Maren L. Hickton
Working as a restaurant consultant can be quite engaging and, sometimes,
risky business. Even when we are not on assignment, we are "working". We can't
resist reviewing menus, assessing operational procedures, asking questions that
we might not dare ask otherwise, and so on.
As a consultant, one has an opportunity to meet a lot of interesting owners
who are in the midst of encountering one sort of challenge or another and
desperate to turn things around.
My particular working style is such that I seldom pull any punches. In this
regard, following is a handful of some of my more "memorable" experiences:
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