A wise person once said that, "Taken by the yard, life is hard, but taken by the inch, it's a cinch." Folks in the restaurant business should heed that advice when setting their goals for the year ahead. Perhaps more so than people in any other industry, restaurant owners, managers and wait staff can feel overwhelmed by the size of their overall goals—and lose sight of the fact that reaching them happens one service, one meal and one day at a time. Meeting your 2006 goals means your ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.