Page 38 - Food Service Magazine March 2019
P. 38

38
MANAGEMENT
SUCCESSFUL SUCCESSION
REGARDLESS OF HOW PERFECTLY MANAGED OR STRUCTURED A FOODSERVICE BUSINESS IS, THE REALITY IS THAT IN OUR TRANSIENT INDUSTRY, KEY STAFF MEMBERS ARE NOT PERMANENT FIXTURES. TONY ELDRED EXPLAINS HOW TO PREPARE FOR TOP-TIER FALL-OUT BY PUTTING IN A SUCCESSION PLAN.


































































































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