Louise Kramer

Louise
Kramer
Articles
Having Words With Jeffrey Bank Chief Executive, Alicart Restaurant Group 
Recession fears are sending shivers through the restaurant industry, but Jeffrey Bank, chief executive of...
Copy editing job can be light on luxury, but industry education proves priceless 
Since I joined NRN late last year, explaining my job to people I meet has...
Clyde’s Rx for tough times: Steak, more efficient operations 
WASHINGTON Let them eat steak. That’s the rallying cry at Clyde’s Restaurant Group here as...
Striving to make food safety fun 
WASHINGTON Clyde’s Restaurant Group likes to make it fun for employees to learn about food...
Making sure food safety drives the bus 
It doesn’t pay to be cheap. That’s a small lesson from the kitchen at Metro...
Operating in NYC’s Port Authority brings challenges by the busload 
NEW YORK Port Authority Bus Terminal, one of the city’s most highly trafficked but...
Daphne’s gears up for franchising with focus on simplicity 
SAN DIEGO Calif. Keep it simple. That’s the operations mantra at Daphne’s Greek Cafe, a...
Food safety is a matter of scrutiny 
Daphne’s Greek Cafe puts a major emphasis on self-inspection for food safety and sanitation. ...
Safety procedures get a makeover 
At The Pump Energy Food, a five-unit takeout chain in New York City with an...
Pump primes for growth with new ops approach 
NEW YORK Since 1997, The Pump Energy Food quick-service chain has been catering to health-conscious...
Gumby’s averts pokey service with limited menu 
Come midnight on a Friday or Saturday, many restaurants are locking up for the night....
Gumby's strives to avert pokey service 
Come midnight on a Friday or Saturday, many grab-and-go restaurants are locking up for the...
Two L.A. chains break the ice in N.Y.’s frozen-yogurt scene 
Manhattan has become a battleground for new-wave frozen-yogurt chains as the Los Angeles-based phenomenon Pinkberry...
Michael LaDuke 
Michael LaDuke, senior executive chef at Red Lobster, grew up in upstate New York and...
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