Banker says restaurants are lean and mean. Print
Monday, 20 February 2012 23:17
Over the economic down turn many restaurants (those who have survived) have been forced to become more competitive to make it. Survivors have had to make changes in their product line up, operations and pricing to keep the doors open. Now they are in a better position to take advantage of the changes as the economy improves. Continue.
Last Updated on Tuesday, 21 February 2012 20:41