Q: I’ve heard plenty of restaurateurs complaining about poor sales and margin compression. While I empathize with them, and our business is performing well and I’m planning on expanding, what are the key areas of focus we need to either continue or strive to meet?
Q:The labor market is tight, and turnover is high. My financial results are slipping. What can I do to survive and thrive?
Q: It’s been some time since the “exciting” announcement was made about Paid Family Medical Leave coming to the workforce. Recently, we’ve been discussing it and are struggling with how this will work personnel-wise. What should we be considering, and when?
