TUCSON ARIZ. —Effective employee training not only generates a return on investment, but it reflects a company’s strategy and reinforces its culture, hospitality executives told attendees at the recent semiannual conference here of the...

Charlie Ayers wants to create an “everyday place.”Not that it will be ordinary. Ayers, the former executive chef at Google Inc.’s headquarters, who also cooked for The Grateful Dead, is planning a new concept in Palo Alto, Calif., that he feels...

ATLANTA —The restaurant industry may have to rethink its sick-leave policies because the usual, current procedures pose a significant risk to public health, operators learned during a conference here...

CLEARWATER FLA. —Tampa Bay Supper Club owner Dave Stender says that the question “What’s for dinner?” creates daily frustration in the lives of busy people. Even so, marketing the Supper Club, a meal-assembly concept based here, was...

With a growing number of consumers heeding nutritionists’ recommendations to eat not just three square meals but up to six mini-meals throughout the day, savvy operators are finding that there’s money to be made by adding snack foods and beverages...

The Palm steakhouse chain has taken inspiration from both the summer season and a recent film release to craft two first-time promotional menus.In a tie-in with the movie “No Reservations,” the 27-unit steakhouse chain has developed an inaugural...

Union Square Hospitality Group, Famous Dave’s of America, Royal Caribbean International and Bruegger’s Enterprises Inc. have been named winners of the 2007 SPIRIT Awards for innovative workforce programs that lead to high employee satisfaction. ...