Charlie DeWitt

The Key Is In Compliance

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Consumers went through the recession cooking more often at home and searching for the best deals when dining out, while restaurant owners looked for creative ways to drive business and reduce costs. Staffing cuts, coupon offers, menu changes, adjusted store hours—you name it. The quick-service industry tried it all. But wise restaurant owners weren’t stuck in belt-tightening recession mode. They were looking to the future and taking action to prevent high-risk noncompliance behavior that can generate negative publicity and invite stiff penalties and costly government fines.