PHILADELPHIA -- Supermarket food-service operations can make a profit, if they change their strategies and put specific restaurant practices into play. That message may be especially noteworthy coming as it did from Bill Hale, president of The Hale Group, Danvers, Mass., whose widely circulated and discussed Coca-Cola Retailing Research Council study on the topic has, since it was released in previews late last year, been characterized by some as a sobering description of how supermarkets ...
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