Restaurateurs most frequently use family and friends, food and equipment vendors, and printed materials as sources of information.
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Q25: Most restaurants operate on relatively _profit margins.
Q26: It is anticipated that the quick- service
Q27: One way to _ an operation is
Q28: What type of restaurant relies on promotional
Q29: What factors should go into choosing a
Q31: Since the restaurant business tends to be
Q32: Managers, followed by cooks, are the major
Q33: The_ market is not easily swayed by
Q34: Restaurants that are built for pleasure appeal
Q35: On any given day in the United
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