Small Wonder: The Case for Smaller Restaurants and How to Maximize Them
dc.contributor.author | Robson, Stephani | |
dc.date.accessioned | 2020-09-12T21:03:59Z | |
dc.date.available | 2020-09-12T21:03:59Z | |
dc.date.issued | 2013-04-01 | |
dc.description.abstract | A 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.description.legacydownloads | Robson16_Small_Wonder.pdf: 28020 downloads, before Aug. 1, 2020. | |
dc.identifier.other | 4912996 | |
dc.identifier.uri | https://hdl.handle.net/1813/71647 | |
dc.language.iso | en_US | |
dc.rights | Required Publisher Statement: This article is courtesy of RestaurantOwner.com / Restaurant Startup & Growth magazine. For more information, visit www.RestaurantOwner.com. | |
dc.subject | restaurant size | |
dc.subject | rent | |
dc.subject | revenue | |
dc.subject | financial feasibility | |
dc.title | Small Wonder: The Case for Smaller Restaurants and How to Maximize Them | |
dc.type | article | |
local.authorAffiliation | Robson, Stephani: skr4@cornell.edu Cornell University |
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