Michael Olson hosts Bob Vergidis, Chief Visionary Officer, PointOfSale.Cloud

When, of a sudden, the $10 restaurant burger became a $20 burger, the battle for the remaining burger customers across the land became intense.  This leads us to ask:

What is today's recipe for restaurateur survival?

Topics include the ingredients needed to cook up a successful restaurant; how successful restaurants manage food trends; and the significance of information in providing restaurant diner satisfaction.