How independent restaurants handle labor pressure

This week’s episode of "A Deeper Dive" features R.J. Melman, president of Lettuce Entertain You Enterprises.
Photograph courtesy of RPM Steak, Lettuce Entertain You Enterprises

A Deeper Dive

How do the largest and most successful restaurant companies handle the rising cost of labor?

This week’s edition of Restaurant Business' podcast, "A Deeper Dive," is all about RB's Top 100 Independents ranking.

It features an interview with R.J. Melman, president of Lettuce Entertain You Enterprises, a large, Chicago-based creator and operator of independent restaurants.

Melman spends time with RB Executive Editor Sara Rush Wirth to talk about how his restaurants handle labor pressure, as well as a wide range of other topics affecting restaurants in 2018.

Wirth and RB Executive Editor Jonathan Maze also discuss how independent restaurants are winning the battle for customers this year.

Please have a listen.

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