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Tipping points of multiunit restaurant growth

Jim Sullivan is a speaker at foodservice leadership conferences worldwide. His book, “Fundamentals,” is used in over 90,000 restaurants. You can get his product catalog and additional insight at Sullivision.com. Follow him on Twitter @Sullivision.

The term “tipping point” comes from the medical field of epidemiology: the study of the causes and transmission of diseases. It refers to the moment in time when an infectious disease reaches a point beyond any local ability to control it from spreading more widely. The tipping point is a turning point  the critical time in an evolving situation that leads to a new and often irreversible development.

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