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Chain Leader Executive Briefing January 15, 2009
Profit Motives: How to Expand in a Recession
In this edition: Profit Motives: How to Expand in a Recession... Menu Development: Value Added; Value Gained... Podcast: In the Meantime, Work on Service... Who's Your Guru?... Check Engine: What's Driving Your Chain's Downturn?... Sonoma Chicken Flies the Coop... Real-Estate Selection a Work in Progress... Profiles in Growth: Southside Fish & Clam...
January 15, 2009
Top Features
Profit Motives: How to Expand in a Recession

Restaurant chains are still adding units--albeit at a slower rate--amid the wreckage of the economy. However, they are taking measures to ensure that unit-level economics still provide a decent return. read more...

Menu Development: Value Added; Value Gained

Chain operators are courting customers by offering value meals that keep their food costs in line by cross-utilizing ingredients and by developing smaller portions with lower prices. read more...

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Stay Connected with Chain Leader LIVE!
Connect with the event that attendees declare the best place to learn, share ideas and partner. Chain Leader LIVE delivers one-to-one relationship-building opportunities that drive growth for equipment manufacturers, service or technology providers, and food product companies. Experience it now with photos, videos and highlights. Click here.

Podcast: In the Meantime, Work on Service

If business is slower, Debbie Fox believes you need to get busy. Listen in as the vice president of training for the Palm Restaurant Group tells how managers use the downturn to drill service staff on basics. read more...

Chain Leader’s Blog Bytes

Who's Your Guru?
Senior Editor David Farkas looks at who's who among business gurus. read more...

Check Engine: What's Driving Your Chain's Downturn?
Chain Leader blogger Lane Cardwell examines what the mysterious warnings you're seeing could mean. read more...

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Industry Buzz
A Restaurant Concept to Die For
CBS News reporter Bill Geist visits the Heart Attack Grill in Chandler, Ariz. read more...
Neatness Counts
Does a tidy store make more than a messy one? A look at neatness research. read more...

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How to Grow to 100 Units
Sonoma Chicken Flies the Coop
Sonoma Chicken Coop has spent the past year refining its unit economics as it gears up for franchised expansion this year. read more...
Real-Estate Selection a Work in Progress
Using demographic data from its existing location, restaurant chain upstart Johnny's Lunch customized a site-selection index to pinpoint expansion locations. read more...

Coming from Chain Leader
Quick-Service News
For news and content written for limited-service chain operators, sign up for Quick Service Reporter. read more...
Saving Energy
Our free webcast tells how McDonald's and others build sustainable restaurants. read more...

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Franchise Developer
Profiles in Growth: Southside Fish & Clam: After taking over Southside Fish & Clam 25 years ago, Tony Gambino and his brother and co-owner, Sal, have decided to take the franchising plunge.
Learn more about these concepts, investment requirements and support services, or request contact from the company:

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