Nation’s Restaurant News presents Next Steps, a guide for successfully growing your foodservice business in this new economic reality, through every phase of development.
May 15, 2014
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NRN talked with a select group of operators about how they’ve managed growth challenges.
Kevin Miles, Zoës Kitchen Inc.
“The real hurdle is finding great people and empowering them to fuel our great culture. Zoës Kitchen’s mission is to ‘deliver goodness’ to our team and the communities we serve. That mission resonates with the team we’re hiring, and they are excited about helping us write the Zoës Kitchen story.”
— Kevin Miles; chief executive; Zoës Kitchen Inc.; Plano, Texas
“Virtually every item [we serve] is prepared from full recipes in each kitchen — no commissary, no freezers. ... It was especially challenging when we expanded to [Dallas]. We decided the only way we could do it with the complications of our concept was to move an entire staff to Dallas for at le...
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