Food Fight reevaluates business model to stay afloat post pandemic

Food Fight Restaurant Group

Food Fight Restaurant Group is looking at changes to its business model from employee salary to building structure in order to stay afloat post pandemic.

“We need to change and educate. It’s our fault, but we have taught guests to expect large portions, farm-to-table food and low prices,” said Greg Frank, managing partner of Food Fight. “In the best of times that’s a dicey model, and at times like this it’s a disaster.”

He told a Madison Rotary Club meeting yesterday that in a good year, restaurants make about a 5 percent profit, “leaving little room for error.” But the COVID-19 pandemic...

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