FRANCIS M. “FRANK” BARRETT, creator of the Ground Round casual-dining concept, died Nov. 15 in Brighton, Mass. He was 79. Barrett’s foodservice career started in the mid-1960s as a management trainee at a Howard Johnson’s in Wollaston Beach...
“Fast casual” has for several years been the sweet-spot positioning for new restaurants or restaurant extensions, but the turbulent economy has exposed the vulnerability of even that supposed magic label.The perception of some fast-casual...
Lidia Bastianich remembers gazing north up Fifth Avenue and finding it empty of all traffic.As grand marshal of New York’s Columbus Day parade, Bastianich was set to lead more than 100 bands, dozens of floats and 35,000 marchers up Fifth Avenue...
The restaurant industry already is infamous for long hours, relatively low pay and physically demanding work. But now a barrage of lawsuits, judges’ decisions and heightened regulatory initiatives are suggesting that in some places restaurant work...
New York City restaurateurs are factoring an increasingly significant variable into their marketplace mathematics. Where once strong sales minus increased costs and fierce competition equaled uncertain margins, today municipal regulatory fervor is...
ATLANTA —Don’t underestimate the power of an idea whose time has come. Just ask officials of the Georgia World Congress Center here. They had to bar more people from entering an already-packed “Why...
ATLANTA —Foodservice operators, manufacturers and other industry professionals mixed it up in social and educational settings, as well as on the equipment and supplies exhibit hall floor, during the NAFEM Show 2007 at the Georgia World...
ATLANTA —The blossoming of an Orlando, Fla.-sized metropolis in rural Arkansas, willing and able octogenarians in the workforce and the rise of a vast Spanish-speaking trading bloc will be realities of the business climate two decades...
