Navigating Restaurant Challenges

This chapter examines the rising operational costs and labor expenses that are straining profit margins for restaurants. It highlights strategies employed by restaurants to entice younger diners, featuring examples like Red Lobster and discussing how competitors like Chipotle are adapting to thrive in a competitive market.

Transcript

Play full episode

Remember Everything You Learn from Podcasts

Save insights instantly, chat with episodes, and build lasting knowledge - all powered by AI.