"Surprisingly resilient." That's how U.S. Chamber of Commerce Chief Economist Martin Regalia described the U.S. economy in his 2006 economic forecast in December, and it seems an apt read of the country's—and the foodservice industry's—overall business conditions. Despite dramatic increases in the cost of oil and natural gas, dislocations caused by hurricanes Katrina and Wilma and the dampening effect of 13 interest rate increases over 18 months, 2005 gave the country—and the foodservice ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.