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With some pointing fingers at the restaurant industry as a contributor to the rise in the nation’s obesity rates, operators have responded not only with more healthful menu offerings, but also by promoting exercise.In the recent past, many...
As the newly minted chief executive of Romano’s Macaroni Grill, Brad Blum addressed employees to share his vision of taking the quality of the casual-dining chain up and the cost down—and doing both at the same time.“There was some nervousness in...
Even though Au Bon Pain has worked to reduce the amount of salt in the 220-unit bakery-cafe chain’s menu items for years, only recently have customers started to request that they do even more.“We get guest comments every week, especially...
For better or worse, a menu can be said to be very highly focused when one of its crafters speaks, without the slightest hint of irony, of an elusive search for “nonfried options” to add to its list of offerings. Such focus, of course, has been a...
It’s the rare restaurant company that has a research and development line item in its accounting statements. This omission demonstrates a lack of understanding of the importance of R&D to the bottom line, as creativity and innovation in food items...
Neither Henry McGovern nor his colleagues would have guessed he’d be running the largest European franchise group in the Yum! Brands Inc. portfolio at age 41, but that’s the way it’s turned out for a man who had neither foodservice experience nor...
For Caribou Coffee, taking the long view in its current rebranding efforts meant embracing its original seize-the-day slogan, “Life is short. Stay awake for it.”The Minneapolis-based coffeehouse chain updated its logo, packaging and signage to...
Restaurateurs and small farms across Texas are getting some matchmaking love from the state’s Department of Agriculture.As part of the department’s “Go Texan” program, officials are bringing operators together with boutique farmers, ranchers and...
Craig Miller launched his foodservice career at 13 as a dishwasher in a restaurant in Rockledge, Fla. After graduating from high school, he enlisted in the Air Force. He volunteered for duty in Vietnam, and was sent to Cam Ranh Bay, South Vietnam...
Most students who attend The Culinary Institute of America and other professional culinary programs want to be chefs. But over the past five years or so, a growing number of students have a new career goal in mind: They want to cook on television...