10 restaurant execs to watch in 2011

It’s been said time and time again: Restaurant operators that innovate and differentiate will steal market share.

Without a rising tide to lift all restaurant brands and still facing tightened consumer spending, restaurant executives need to offer a compelling mix of craveable menu items, value-driven price points and unique branding to attract today’s customers. Commodities must be controlled and labor must be managed. New techniques to secure franchise financing or

Register to view the full article

Register to view this article

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.