Question: I run a small, boutique catering business and I have an opportunity to create an outsourced food service business for a company of 400 that is opening a new cafeteria. I’m looking for insight on how to staff and price my service so it will be profitable for both my business and theirs. Can you provide some information that could be helpful?
Determine Whether It'll Pay to Take on a Big Client - Businessweek
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sundaydriver under Startups
From http://www.businessweek.com 3893 days ago
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