Bringing Change to Scale

It’s safe to say the restaurant has gotten a lot more complicated.

Restaurant operators are familiar with the challenges associated with being so many things at once. Running a successful restaurant now requires dedicating extensive hours and workforce to tasks that go well beyond the making and marketing of food. The problem only multiplies for restaurants with a number of locations.

In this Issue

• The Restaurant of the Future Is Not a Restaurant
• Bringing Food to Life in Retail
• Extreme Makeover – Retail Edition
• Competing for Brand Advocates
• Writing the Prescription for Wellness in Healthcare
• What Kind of Impact Will COVID-19 Have on Retailers?

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