From October 9-11, 200 industry insiders gathered in Atlanta at what has become known among executives as one of the can’t-miss conferences of the year.
Fresh off of a crippling recession, debt-ceiling debates, and a credit down grade, the American financial climate is merely crawling along. But an executive at Marco’s Pizza isn’t letting that stop the growth of his brand, or yours.
Ken Switzer, CFO of the 225-unit pizza chain, has big growth plans for the concept and developed a series of internal programs that he says will finance more than 1,000 new stores, despite the frozen credit market.
Billionaire owners, millionaire players, an increasingly disenchanted fan base, mounds of legal speak, and segments of the quick-service industry wondering what it all might mean to their bottom line—it’s a recipe for a dish many restaurant brands would rather not make.
The National Football League (NFL) lockout is under way, though, with owners and players battling over salaries, revenue sharing, and financial transparency—contentious issues that could postpone the 2011 season or even spur game cancellations.
Restaurant and foodservice industry leaders generated nearly $350,000 in contributions at the National Restaurant Association Educational Foundation’s (NRAEF) 19th Annual Ted J. Balestreri Leadership Classic last week. The money raised will help support the NRAEF’s ProStart and scholarship programs to build and strengthen educational opportunities for students and educators across the nation.
It’s no secret that running a restaurant is a risky business. The fact that many restaurants will ultimately fail early in their existence is not lost on most entrepreneurs, and yet they carry on anyway in hopes that their restaurant dreams can be made true.