THE FOLLOWING SPECIAL REPORT IS THE FIRST OF a three-part series on food trends from the perspective of R&D executives representing a dozen leading foodservice companies.We talked to the corporate chefs of venues ranging from supermarkets to...
LOS ANGELES California Restaurant Association. —Proposals to overhaul California’s health care system are among several swords of Damocles hanging over the heads of restaurant operators as they gather...
Racial conflicts rarely occur at the Red Lobster restaurant on the south side of Dallas, despite the diverse mix of employees, says general manager Vanessa Zachary. Diversity programs tap the potential of a multicultural...
Like senior citizens dancing the Electric Slide at a grandchild’s wedding reception and then having a video clip posted on YouTube.com to prove it, the...
When consumers aren’t asleep or deciding where to eat, the odds are they’re watching TV, using the Internet, listening to traditional or satellite radio, reading a magazine, or checking their e-mail, because media use is “the biggest single...
The ambitious growth plans of La Verdad’s founders seem out of proportion for an unknown fast-casual startup with only a single prototype.The brainchild of an award-winning chef, a foie gras producer and a nightclub mogul, La Verdad is a two-month...
CHICAGO —At age 88, the grand-daddy of industry conventions still managed to wear out the generally younger 73,000-plus people who converged here May 19-22 for the nation’s largest gathering of...
As competition in the restaurant industry heats up and consumer expectations constantly change, the creation of embraceable, distinct brand identities is increasingly critical for marketers striving to set their concepts apart from the pack.But...
Success in the restaurant industry revolves largely around anticipating the unexpected. For many operators, handling the larger-than-normal lunch rush, the party of 16 that walks in the door at 7 p.m. and the employee who doesn’t show up for a...
