National unemployment at a five-year high, struggling financial markets, a severe credit crunch—times are tight right now for restaurants that also are dealing with high labor, energy and food costs. It’s also a tough time to be an employee in an...
LOUISVILLE Ky. A golden sun sets over a verdant field, while birds lazily pick at the leavings of a just-harvested vegetable patch. Fat dripping into a wood fire sends out smoke-signal clues about the night's meaty main course, and the clink of...
Agrowing awareness of the corporate world’s impact on the environment, combined with more governmental rules for dealing with surplus computers and peripherals, makes it a good a time for food-service companies to review policies and practices...
Consumers generally appreciate whimsical, election-theme promotions, but the Daily Grill chain was forced to cancel its new “Cast Your Vote Now” campaign abruptly after hearing from another constituency: the chain’s employees. ...
The debate over bailing out Wall Street and voters’ rancor over the finance world’s famously well-paid chief executives have placed a megawatt spotlight on executive compensation, with even the pay policies of publicly owned restaurant companies...
Back in the 1970s and 1980s, Nick Kapioltas owned 14 Brown Derby restaurants in the state of Florida and one in Ohio. Like many of his restaurant industry brethren, Kapioltas found himself in that position somewhat accidentally...
