Content about Connecticut

October 10, 2011
Sick leave spreads
Paid-sick-leave proponents build support by tapping into public health fears
September 12, 2011
All business
At an age when most executives are eager to leave a company, Phil Friedman bought 80-unit Salsarita’s Fresh Cantina.
September 9, 2011
Subway's new eco-friendly stores continue 'green' efforts
Solar panels, low-flow faucets among sustainable installations
August 15, 2011
Q&A: Thys Van Hout, Subway’s chief technology officer
Subway tech officer spoke to NRN about business intelligence tools
August 8, 2011
Menu watch
Food editor Bret Thorn shares insights on summer menu trends.
July 26, 2011
10 non-traditional Subway restaurants
These units serve sandwiches in unusual locations
July 20, 2011
Burtons on growth spree
The upscale dining chain is pursuing aggressive growth
June 27, 2011
Comparative advantage?
Brands tout victories in taste-test ads, even as experts warn of the risks
May 23, 2011
Subway tests café format
Sandwich giant Subway is testing a more upscale format called Subway Café
February 14, 2011
Burger Lounge gets private-equity investment
KarpReilly buys ‘significant’ stake in five-unit concept, founder says
February 14, 2011
MUFSO Supplier Exchange

Meet the industry’s leading solutions providers and get access to the experts who can help you grow your business.

MUFSO provides you access to suppliers who have the products, services, solutions and resources that can fuel your company’s growth.  Meet the suppliers in a low-hype atmosphere where you can discover, compare and evaluate the products, services and consultative expertise you need to flourish in the future.

2011 MUFSO Supplier Exchange Exhibitors

 

January 21, 2011
NRN 50: Wake-up call
Operators find bottom-line boon with breakfast and brunch
January 10, 2011
The latest supplier news
For the week of Jan. 10
December 13, 2010
O'Charley's shutters 16 restaurants
Closures included 11 O'Charley's units, 5 Ninety Nine restaurants
December 9, 2010
IHOP to open in NYC’s Times Square
Multi-store development agreement plans for locations in New York, New Jersey and Connecticut
November 2, 2010
Live coverage of election results

What the voting signals for restaurants

October 25, 2010
Restaurants cook up tailgate favorites for football fans
This is a special message from Johnsonville.
October 17, 2010
Hennessey Travelers Association honors top military culinary specialists
Twenty-five highly rated U.S. Air Force and Marine Corps feeding specialists recently spent a week in Napa Valley receiving 
culinary training and mentoring from foodservice industry 
executives as part of a program recently at at The Culinary Institute of America’s Greystone campus in St. Helena, Calif.

October 6, 2010
Taco Del Mar sold to group created by Subway founders
Chain purchased by Franchise Brands for $3.3 million
October 4, 2010
Q&A with 2010 Golden Chain winner Fred DeLuca
The co-founder and president of Subway talked about staying connected to the operators, why he never took Subway public, and his days as a pre-med student.
October 3, 2010
Consumer Confidential: Decoding the data
Although trend watchers find that Americans are slightly more upbeat than they had been in the depths of the downturn, they remain wary when it comes to dining out.
October 3, 2010
Fred DeLuca stays hands-on at Subway
Subway co-founder Fred DeLuca is not at home for a scheduled interview. A reporter waits five minutes, calls DeLuca’s cell phone and receives a sincere apology for his tardiness; a morning meeting with franchisees ran longer than expected, and it’s not finished.

October 3, 2010
Fred DeLuca stays hands-on at Subway
Subway co-founder Fred DeLuca is not at home for a scheduled interview. A reporter waits five minutes, calls DeLuca’s cell phone and receives a sincere apology for his tardiness; a morning meeting with franchisees ran longer than expected, and it’s not finished.

October 3, 2010
Innovative strategies expand margins, keep customers happy
Before the recession clouded the sunny days of easy credit, consumers sought first what they craved and considered price second. Now they examine every restaurant occasion through separate lenses of desire and affordability.
October 1, 2010
A look at the Armed Forces Forum for Culinary Excellence
U.S. Air Force and Marine Corps feeding specialists undergo culinary training
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