CHARLOTTE N.C. —Nowadays, many corporate chefs are going P.C., for “protein as a condiment,” menu trend expert Nancy Kruse told attendees of the annual Culinary R&D conference here. In the mass market, that P.C...
WASHINGTON —Seeking insights into possible political cures for the economic crisis, chain leaders at this year’s Multi-Unit Foodservice Operators conference paid rapt attention to keynote speaker...
WASHINGTON —While the new presidential administration and Congress almost certainly will be preoccupied with addressing the global economic crisis next year, restaurateurs can expect to face a...
WASHINGTON —Newly elected lawmakers will have their hands full tackling the abysmal economy, making it unlikely that any of the industry’s favored issues will be addressed in the near term, predicted...
WASHINGTON —Too many businesspeople focus on shoring up their weaknesses, when the more effective strategy is to build on their strengths, said best-selling author Marcus Buckingham during his...
WASHINGTON —A relentless dedication to hiring, developing and rewarding the right people is the way to improve employee satisfaction and reduce turnover in any economy, said recipients of the 2008...
WASHINGTON —True to a now-49-year tradition, the Presidents’ Panel was a centerpiece of the Multi-Unit Foodservice Operators conference, showcasing this year’s Golden Chain award-winning brand...
WASHINGTON —The protection of younger generations from life’s hard knocks is forcing restaurateurs and other employers to provide the tough lessons that turn new hires into capable workers, a...
WASHINGTON —Restaurateurs must step up their culinary creativity during tough economic times, particularly when confronting heightened competition from aggressive supermarket chains, advised menu...
