Paul Frumkin

Areport on the state of the casual-dining business published late last summer by Cleveland Research Co. paints a gloomy picture of the already battered segment’s immediate future.Citing such challenging fundamentals...

WASHINGTON —Restaurateurs must step up their culinary creativity during tough economic times, particularly when confronting heightened competition from aggressive...

WASHINGTON —While the new presidential administration and Congress almost certainly will be preoccupied with addressing the global economic crisis next year...

WASHINGTON —The widening global economic crisis intensified by a fiercely contested U.S. presidential election dominated the discourse at the 49th annual Multi-Unit...

Political analyst Charlie Cook wrapped up his pointed appraisal of the 2008 presidential election year topography with a quip that not everyone attending the National Restaurant Association’s Public Affairs Conference...

WASHINGTON National Restaurant Association is working to recast the image of the foodservice industry in the eyes of the American public as it promotes participation and profitability within the restaurant community...

David French got an early taste of the restaurant business in high school when he took a job as a busboy at Jake’s Above the Square in Pittsburgh. Later in college he spent three years managing a student restaurant on...

WASHINGTON —Acting to head off a spreading patchwork of menu-labeling rules at the state and local levels, a coalition of trade associations and foodservice chains has...