On the Margin
Why it's so hard to kill a restaurant chain

Why it's so hard to kill a restaurant chain

This post is part of the On the Margin blog.

It’s really hard to kill a restaurant chain, which is why chains have continued to proliferate even amid growing concerns about industry oversupply.

This became obvious with this week’s news that the owner of

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Contact: Desiree Torres [email protected]

TAGS: Finance
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