Articles and tips on how to best run your business, including talent retention, supply-chain partnerships focusing on the restaurant technology solutions.
Many chefs strive to create globally inspired menus. Danny Elmaleh, executive chef at the new Los Angeles restaurant Celadon, strives to live a globally inspired life. Born in Israel to a Moroccan father and a...
Judy Craine, the longtime co-owner of Holman’s Bar and Grill in Portland, Ore., says she sympathizes with New York restaurateurs who have had to deal with an embarrassed city health department after a videotape of rats swarming around...
Joe Scafido believes Dunkin’ Donuts’ breakfast business will continue to grow. “Right now lunch is still very dominant in QSR, but breakfast is closing fast,” says the chief creative and innovation officer for Dunkin’ Brands. “I think...
DALLAS The six-unit Movie Tavern chain, which offers cinema and cuisine, has introduced a new menu for the summer film season and plans to open two new theaters this month. Chris Gainey, the chain's director of culinary programs, has...
NEW YORK The franchised KFC/Taco Bell outlet in Greenwich Village that was shuttered as a result of a highly publicized rat infestation will remain closed permanently, franchisor Yum! Brands Inc. said. The unit, which was operated by Fairfield, N...
CARPINTERIA Calif. CKE Restaurants Inc. has promoted Noah Griggs to executive vice president of training for its Carl's Jr. and Hardee's quick-service burger chains. His former duties as executive vice president of operations for Hardee's...
WASHINGTON The U.S. Food and Drug Administration has created an assistant-commissioner-level post to promote food safety and security and filled it with Dr. David Acheson, a key figure in past food-borne illness outbreaks involving restaurants. ...
HOUSTON Baker Bros. American Deli, the 12-unit deli chain based in Dallas, has signed a development agreement for 10 units in Houston over the next five years. The agreement with Nitin and Sue Tarte of Houston calls for the first five...
By better understanding their best customers and plugging that knowledge into their site selection criteria, some restaurant chains are hitting home runs in new trade areas where they previously had little or no market exposure or experience...
ORLANDO, FLA. —The value of risk taking was a central message delivered by speakers, panelists and award winners at this year’s Women’s Foodservice Forum leadership development conference here. Held at the Gaylord Palms Resort &...
