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From recession to success When the economy tanks, restaurants typically face a brutal reality: customers vanish, costs soar, and survival becomes a daily battle. Industry statistics paint a grim picture – 60% of restaurants fail within their first year under normal conditions, and recessions turn that challenge into a near-impossibility. Yet throughout history, some remarkable establishments have not just survived economic disasters but actually thrived, turning crisis into o

Package volumes dropped during the 2008 financial crisis, and fuel costs surged.