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

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