Olive Garden can teach other restaurateurs a lesson.
not how to salt pasta water or bake breadsticks. The purveyor of
unlimited salad and pasta might not be on the cutting edge of culinary
excellence, but it seems to be ahead of its competitors in realizing
that restaurants need to curb their appetite for expansion. Otherwise
they'll end up making the same overbuilding mistake that retail chains
made over the last decade, creating a surplus of stores that only now
are they starting to rein in.. . . more