Back to photostream

From a 6,500-square-foot dine-in #fastcasual restaurant space, to a small walk-up and #takeout model. What the owner of Fajita Pete's learned about growing profitability, by 'staying small' in operational size in the competitive #foodservice industry. htt

From a 6,500-square-foot dine-in #fastcasual restaurant space, to a small walk-up and #takeout model. What the owner of Fajita Pete's learned about growing profitability, by 'staying small' in operational size in the competitive #foodservice industry. t.co/TIAebZnEer (via Twitter twitter.com/MiamiBeef/status/1090363719060807680)

41 views
0 faves
0 comments
Uploaded on January 29, 2019