What’s The Lesson Learned From The Bennigan’s Bankruptcy? « Dirty Dishes

What’s The Lesson Learned From The Bennigan’s Bankruptcy?

By totalfoodservice

Foodservice Industry Icon Chef Gerry Murphy

This entry was posted on August 7, 2008 at 5:56 pm and is filed under Restaurateurs and Foodservice Professionals. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Tom Says:
August 12, 2008 at 1:44 pm | Reply
IMHO, Bennigan’s closing is another example of Corporate America messing things up.

That’s why I left Public Accounting when my CPA firm, of which I was a Partner, sold to a publicly held company.
Jeffrey Says:
August 12, 2008 at 1:45 pm | Reply
who cares their food sucks
Paula Says:
August 13, 2008 at 2:13 pm | Reply
Yes, food cost is BIG! The ability to stay on top of all of your costs and correct your path when spikes, twists n’ turns and such make themselves present is key to survival in the foodservice industry.