Originally this was a response to an article about franchising on another website. Unfortunately, time has passed and the original website is defunct. The points made about the benefits of being a restaurant franchisee, or not, still matter.
Michael Hartzell, on 1/23/17 11:14 AM
Originally this was a response to an article about franchising on another website. Unfortunately, time has passed and the original website is defunct. The points made about the benefits of being a restaurant franchisee, or not, still matter.
Michael Hartzell, on 1/7/14 11:08 PM
Who needs a restaurant consultant? It appears "no one". Especially since technology allows every restaurant owner to put on their menu: “Prime Rib” since the ease of thawing and heating in an air tight package is simple and fast.
Michael Hartzell, on 6/9/13 9:17 AM
In at least four scenarios during my 30 year career, you would have called me a “Dead Man Walking”. This was the direct result of 70+ hour weeks working in the restaurant business. The restaurant business was not to blame, nor were my immediate supervisors; it was much more related to a mindset for creating success.
Michael Hartzell, on 1/12/13 8:11 PM
Dan … is a restaurant owner who enjoys cooking and avoids technology. Working side by side with his staff is very enjoyable and Dan believes in leading by example. There is no job in the restaurant he believes he is too good for.
Michael Hartzell, on 8/21/11 5:00 PM
Quiznos restaurants are having hard times. The news highlights and hypes up the stress and potential disaster on a daily basis. Here is a short list of what the articles talk about:
Michael Hartzell, on 1/29/09 10:04 PM
What is your belief about the barriers to effective restaurant marketing? If the belief is that business is poor because times are "bad", there are always bad times, During the worst of times, restaurant companies born and achieve great success.
