Five Strategies to Boost Culinary Businesses

KAREN NACHAY

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    In today’s hypercompetitive restaurant industry, knowing what the market wants now and having insights into what the future holds is what can make or break a restaurant operation. At the Culinary Institute of America’s 2017 Worlds of Flavor Conference: Casual by Design, experienced restaurant group operator Elizabeth Blau, founder and CEO of Blau + Associates, presented five key business and culinary strategies that every multimodel restaurant group should employ to grow their brands, particular…

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