THE TIMES MIGHT BE UNCERTAIN, BUT CUSTOMERS ARE CERTAIN THEY WANT STEAKS.
BY BOB KRUMMERT
Ready for a Rebound
We know, we know. You probably spent most of the 1990s kicking yourself because you hadn’t gone into the upscale steakhouse business. After all, where was the downside back then? The barriers to entry were low, the concept itself was relatively simple to execute, and it was supremely profitable for those who did it well. Business was so good that some chains roll