With the Bush administration wielding its clout to seize business records, tap phone calls and eavesdrop on average citizens—all without warrants—restaurant employers are everything from furious to confused to tight-lipped about being drafted into...

In the foodservice industry, there usually is no chicken-or-the-egg question of what comes first between a successful restaurant concept and the complex operating model that grows it to a national chain and sustains its market share. Typically...

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When Jack Mazur, a lifelong wine aficionado, decided to “do something fun” with his life, he didn’t just sit and sip a fine vintage. He created a wine bar, bistro and retail concept aimed at demystifying wine, educating consumers and providing an...

What some people are calling “The Third Coming” of frozen yogurt is happening in New York and Los Angeles, but the jury is still out on whether this infatuation with a newer, high-tech version of a product that fizzled in the early 1980s will...

The idea behind Granite City Food & Brewery—that people like good food and good beer—is not unique. But the system by which the 19-unit brewpub chain delivers its made-from-scratch desirables is, company officials say. Through a...

GAITHERSBURG MD. Sodexho USA, and being able to fly like a bird didn’t hurt his pitch. —Chef Ray Giordano made a good impression in his employment interview with a recruiter for contract giant...

As I watch the progression of Wendy’s TV campaign with the man in the red wig with pigtails—Mr. Pigtails, as I’ve been calling him—it’s becoming clearer that the chain stands a better chance of reimaging itself into a hip brand than I...