Considers what companies need to survive in the restaurant industry. Cites a quality product as a priority. Suggests good evaluation techniques. Uses case studies to highlight these points. Discusses the concept of players within the market and the different issues they face. Concludes that, whilst a vareity of facts will come and go, there will remain no substitute for excellent food.
Filipan, J.A. and Kleiner, B.H. (2000), "What does it take to survive in the restaurant industry of the 90’s?", Management Research News, Vol. 23 No. 7/8, pp. 136-138. https://doi.org/10.1108/01409170010782343
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