Content about Howard Gordon

May 24, 2011
The NRA Show through a new lens
Veteran restaurant exec Howard Gordon tours floor as entrepreneur
July 5, 2010
New fast-casual concepts focus on pasta
Two new fast-casual pasta concepts are scheduled to debut this year, looking to capture what some see as an untapped opportunity within the segment.
October 12, 2008
Searching for a savior
As voters and pundits weigh one candidate’s controversial views about economic fundamentals against the other’s...
July 22, 2008
CFO departs Cheesecake in another high-level exit
CALABASAS HILLS Calif. In another high-level executive change at The Cheesecake Factory Inc., Michael Dixon...
June 8, 2008
Cheesecake’s RockSugar seeks upscale sweet spot
At a time when restaurants are touting discounts and prix-fixe bargains to tempt customers feeling...
May 18, 2008
Cheesecake VP Gordon to exit for marketing firm launch
CALABASAS HILLS Calif. Howard Gordon, senior vice president of business development and marketing for The...
May 4, 2008
Indie Asian eateries losing share to chains, non-Asian rivals
Like grains of simmering rice, the popularity of Asian food in the United States has...
January 27, 2008
The NRN 50: Wait management
Diners are impatient. They may fume when waiting for food at restaurants and get angry...
December 2, 2007
Cheesecake gets caught in middle of mall developers’ $89M legal battle
A jury award exceeding $89 million in a scuffle between two Los Angeles area shopping...
May 20, 2007
More casual-dining entrées break past $20 price barrier amid upscale push
For years casual-dining restaurateurs have carefully avoided the $20 price tag for entrées, letting menu...
May 13, 2007
Cheesecake Factory’s Rock Sugar to take a crack at Asian field
Asian food may be a hot category in casual dining, but industry observers wonder if...
April 25, 2007
Cheesecake readies new Asian concept, Rock Sugar
CALABASAS HILLS Calif. The Cheesecake Factory Inc. said it plans to open a new Southeast...
April 22, 2007
Dinnerhouses cut portions down to size
After years of following a bigger-is-better course, casual-dining chains are paring down their entrée portions...
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