Week 3 EOC: Culinary Survivors

2 Businesses who demonstrate bad HR are El Sombrero
“These days, he said, "we're barely hanging on. The last five years have been terrible, because of the downturn of the economy and people are without work. A lot of customers used to come every week, now they only come twice a month."
He has adapted by cutting hours to 11 a.m. to 4 p.m. Mondays through Thursdays,
until 9 p.m. Fridays and Saturdays.” (http://www.lvrj.com/taste/longtime-restaurants-keep-traditions--yet-adapt-to-times-105329183.html)
and the other is Bob Taylor's Ranch House
"The only thing I've changed is that the bar has a lot of (Pittsburgh) Steelers stuff," Special said.
The past few years, he said, have been "the worst in my lifetime, as far as it's affected the masses of people in town. It's affected us, too, but I knock on wood every day. I feel fortunate. I think because of our longevity and people knowing us, we haven't been hit as hard as other people have." (http://www.lvrj.com/taste/longtime-restaurants-keep-traditions--yet-adapt-to-times-105329183.html)
Good examples are The Bootlegger Bistro and Metro Pizza “To reach the next generations, he hosts a monthly focus group roundtable with students at the University of Nevada, Las Vegas, and has a "reverse intern," a UNLV hospitality student who helps them understand "how people of her age are communicating with each other and about what's important to her generation of customer.” ,"We have nutritionists working with us," she said. "We have new ideas and new recipes, so our menu is kind of an eclectic blend of classic and contemporary Italian cuisine."
(http://www.lvrj.com/taste/longtime-restaurants-keep-traditions--yet-adapt-to-times-105329183.html)