Branding a restaurant company’s concept—touting its food, service, ambiance and personality—is a no-brainer for operators. Observers long have said that, especially in times of declining sales, concepts with a compelling identity and a unique...
Charlie Trotter, who has become an internationally recognized chef and restaurateur since opening his namesake fine-dining restaurant in Chicago’s Lincoln Park neighborhood 20 years ago this summer, is not resting on his laurels. Although he and...
Close to 80 percent of surveyed restaurant operators encourage employees to participate in community service activities, and half report better morale and retention when workers volunteer in the community, according to the 2006 Survey of Unit...
LONG BEACH CALIF Sbarro Inc. chief information officer Richard Guariglia said the “most important change was to corporate culture.” —Explaining the impact of collecting and analyzing...
ORLANDO FLA. —Red Lobster has begun airing TV spots that focus on fresh fish, a noticeable departure from ads it had aired for many years that promoted price discounts for fried seafood. ...
NEW YORK Goldman Sachs Group, the publicly traded investment giant whose revenues grew 60 percent in 2006 to $69.35 billion, said its Urban Investment Group will team with former Quiznos Canada president and Popeyes COO James E. Boyd Jr. to ...
LAKE BUENA VISTA Fla. For the first time in close to a decade, Walt Disney World’s Epcot has revamped its menus in an effort to focus on healthful cooking and interactive dining experiences. A report in the Orlando Sentinel quoted Epcot vice...
