Restaurants have nothing to learn from supermarkets. That statement seems like conventional wisdom in the grocery business, where executives talk about the need to emulate restaurant innovation, but rarely assume restaurants can learn from them. Pat Klinger has a different point of view. He is director of future initiatives for Vancouver, Wash.-based The Holland Inc., parent company of Northwest U.S. restaurant chains Burgerville USA, noodlin' and Beaches. As a panelist at a recent ...

REGISTER TO VIEW THIS ARTICLE - Register for a Free Account

WhyRegisterfor FREE?

Registering for content on Supermarket News 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. What are you waiting for!In addition you will also receive a complimentary copy of SN's salary survey sent to you by email.

Click here to read the FAQ page if you have any questions (opens in a new window)

Attention Paid Print Subscribers: While you have already been grantedfreeaccess to SNwe ask that youregister now.We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.

Already registered? here.