7 Best Practices for Foodservice Teams | CSP Daily News

[Posted to CSPDailyNews.com by Jennifer Bulat]

Strong business focus, hiring and managing of great people top consultant’s list

“Average is over.”
In today’s hypercompetitive foodservice space, being average is a death sentence, said Jim Sullivan, founder and CEO of Sullivision, a consultancy that works with retail or foodservice brands with at least 50 units in operation.
Average today “means you’re either best of the worst or the worst of the best,” Sullivan said.

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