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Repositioning. What to do when it's time to shift gears; How new concepts can change the operation design; A checklist for evaluating your business



Repositioning. What to do when it's time to shift gears; How new concepts can change the operation design; A checklist for evaluating your business



Restaurants USA 6(10): 13-19



These 3 articles examine changing restaurant concepts in the USA. The first discusses how restaurants can be alerted to concepts no longer in vogue, such as slides in sales and customer numbers, shifts in menu popularity and changes in customer mix. Customer research and internal and external changes to the restaurant and its image are recommended, and examples are given of restaurants which have repositioned their businesses successfully.

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Accession: 001673027

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