http://www.nytimes.com/2009/04/04/business/04restaurant.html?_r=1&ref=business
From personal experence resturants are diffcult to run and make a profit from in the best of times. With Margins a razor thin 5%, one single mistake can doom a company. Tied with a terrible service, bad food and other problems with chain resturants I am not surprised to see chains failing.
Saturday, April 4, 2009
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