As I speak to members around the country, I’ve heard how the sour economy is making the task of operating profitable hospitality accounts more difficult. Restaurants and other F&B venues aren’t high-profit leaders in the best of times. Now they’re even less so as customers hoard their dollars.
 
What to do? At least one operator quoted in this month’s linen supply article said she took a close look at her restaurant accounts and decided to opt out of that market in favor of healthcare and hotels. Some might not be ready to go that far, but diversifying ...