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dc.contributor.authorRobson, Stephani
dc.date.accessioned2020-09-12T21:03:59Z
dc.date.available2020-09-12T21:03:59Z
dc.date.issued2013-04-01
dc.identifier.other4912996
dc.identifier.urihttps://hdl.handle.net/1813/71647
dc.description.abstractA smaller restaurant, by definition, will result in fewer covers needed per hour and is therefore much more likely to be financially feasible, all other things being equal.
dc.language.isoen_US
dc.rightsRequired Publisher Statement: This article is courtesy of RestaurantOwner.com / Restaurant Startup & Growth magazine. For more information, visit www.RestaurantOwner.com.
dc.subjectrestaurant size
dc.subjectrent
dc.subjectrevenue
dc.subjectfinancial feasibility
dc.titleSmall Wonder: The Case for Smaller Restaurants and How to Maximize Them
dc.typearticle
dc.description.legacydownloadsRobson16_Small_Wonder.pdf: 28020 downloads, before Aug. 1, 2020.
local.authorAffiliationRobson, Stephani: skr4@cornell.edu Cornell University


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