Surviving The Downturn: How to Do Business in a Recession

The government may be dancing around the term Recession, for fear of driving the stock market further south, but ask any restaurant owner and most likely they won’t hesitate to say they are already in a recession. Record high fuel and food costs, coupled with lagging sales have created one of the worst economic conditions of the modern restaurant industry.

To help you understand how best to deal with these hard times, Restaurants & Institutions is offering a free pod cast featuring restaurant industry insides Robert Derrington, R&I blogger Chris Mueller and Louis J (Dusty) Profum, Chief financial Officer at Church’s Chicken. The panel will offer free advice on weathering the harsh economic climate.

Did you already listen to the Restaurant & Institutions pod cast? Tell us what you thought at the Restauranting Forum.

Photo Credit: Clara Natoli