seasonal

Multiconcept operators, those companies that own and operate at least three unique restaurant concepts with annual sales of $10 million or more, find themselves in a best-of-both-worlds scenario. These companies are able to take advantage of the economies of scale and efficiencies characteristic of chain restaurants, while also enjoying the local patronage and menu flexibility of independent restaurant operators.

Aside from the standard glass of juice or fruit cup, most chain menus don’t offer a whole lot of produce at breakfast.

By the time November rolls around, many restaurant kitchens are elbow-deep in squash.