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With the administration of President-elect Barack Obama taking power within days and businesses everywhere dealing with the most challenging economic environment in decades, informed speculation regarding the months and years ahead should be...
As we roll through the dour days of winter, made even more challenging by tough economic times, the enterprising restaurateur considers how to put the proverbial butts in the seats through imaginative means. Wine dinners have a history of working...
NEW ORLEANS Archie A. Casbarian, who lifted the once down-on-its-heels French-Creole restaurant Arnaud’s to prominence and made it a must-stop for the powerful, died Saturday of esophageal cancer. He was 72. Casbarian and his wife, Jane...
WASHINGTON National Restaurant Association. —Capital expenditures stood at a record low in November as weak sales and pessimistic attitudes about the economy kept operators from spending on...
Darden Restaurants Inc. set itself apart in late 2008 by not doing something many of its competitors were forced to do—namely, taking goodwill impairment charges. The casual-dining company, based in Orlando, Fla., said Dec. 23 that after an...
Arecession can have its bright spots. Given the layoffs, closures, pay freezes and deferred bonuses, now is a good time to attract high performers who may be unhappy in their current positions or suddenly find themselves in the unemployment line...
ORLANDO Fla. —Foodservice buying agents and operators looking for the newest wrinkles in the equipment shaping their industry will have access to hundreds of exhibitors at The NAFEM Show in the...
Steve Hester, Chick-fil-A’s director of purchasing, receives weekly price sheets for lemons because the price of the fruit may sour quickly depending on forces of nature. He procures more than half a million cases of lemons a year for the Atlanta...
LOS ANGELES Marmalade Café didn’t think it was unusual that “Dr. Allan Brad” from the United Kingdom was interested in booking a group of 15 for three consecutive nights in January. Given the morbid economy, the prospect of the potential business...
Striving to cut mounting energy and labor costs, boost productivity and take part in the growing “green” movement, restaurant operators are shopping for various equipment innovations that are gradually changing the way kitchens are designed and...