Michael Olson hosts Bob Vergidis, Chief Visionary Officer, PointOfSale.Cloud
When, of a sudden, the $10 restaurant burger became a $20 burger, the battle for the remaining burger customers across the land became intense. This leads us to ask:
What is today's recipe for restaurateur survival?
Topics include the ingredients needed to cook up a successful restaurant; how successful restaurants manage food trends; and the significance of information in providing restaurant diner satisfaction.
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