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Peter Romeo

Editor at Large

Articles by
Peter Romeo

Page 209

The Week in Franchising, April 24

Recent developments of interest to restaurant franchisees and franchisors.

The Week in Franchising, April 13, 2012

Recent developments of interest to franchisees and franchisors.

A roundup of developments affecting restaurant franchisees and franchisors.

A Murderer’s Row of industry dealmakers took the stage at the Restaurant Leadership Conference to air their widely different approaches to finding and profiting from restaurant acquisitions.

He took the stage like a victorious general and made it clear from the get-go that this would be no ordinary presentation. “I don’t do speeches anymore,” former McDonald’s USA CEO Ed Rensi barked to a packed ballroom at the Restaurant Leadership Conference. “I rant.”

Herman Cain still has a chance of becoming the Republican Party's candidate in the 2012 presidential race, the campaign dropout argued in a speech opening the Restaurant Leadership Conference.

Frustration with the federal government bubbled over during a session of the Restaurant Leadership Conference, with attendees angrily complaining to the chairman of the National Restaurant Association about the political process and the group’s role in it.

Restaurateurs have to fulfill a slew of professional roles, from accountant to marketer to motivational speaker, if they want to remain successful. This week’s crop of ideas shows why “psychiatrist” should often top the list. Consider, for instance, how one place contended with a crazy riff on the old dine-and-dash scam.

A roundup of developments affecting franchisees and franchisors.

A roundup of developments affecting franchisees and franchisors.

No one’s calling you a thief, pal. But the restaurant business certainly abounds in “coincidence.” A successful idea hatched by one operator tends to appear in short order throughout the industry—in almost exactly the same form! Mini-desserts anyone?

When social media first appeared, restaurateurs worried that malcontents on their staffs would use the new soapbox to slam their employer. Little did the industry suspect that a good restaurant whine would become a staple of the new communications channels.

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