NRN surveyed over 400 restaurant operators for our latest market leader report. Discover how these industry leaders are leveraging data to shape their strategies and drive success.
CRANSTON R.I. —After 11 years of arguing the business case for diversity in the industry, the Multicultural Foodservice & Hospitality Alliance is changing its strategy to give more attention to the...
Shawna Herrick, a server for the past seven years at the Applebee’s Neighborhood Grill & Bar in St. Petersburg, Fla., is working as many hours as she always has but is bringing home a lot less money. A mother who works the day...
Frank J. Capaldo is chairman of the newly formed Coalition of Franchise Associations in Washington, D.C. Believed to be the first organization of its kind, the CFA brings together some of the restaurant industry’s oldest and...
Although he enjoyed cooking from a young age, Brian Massie’s parents initially talked him out of going to culinary school. But it didn’t take long for him to find his way back to the kitchen. After graduating from college, he spent...
ARLINGTON WASH. —As prices paid for used grease and cooking oil rise along with their reuse for lucrative biofuels, restaurants are being victimized increasingly by thefts of what once were waste...
During a recent meal, a dark thought visited Raphael Lunetta. “I was consuming something from far away, a place I’ve not seen, and I thought, ‘So how it is I can trust what I’m eating? How well can the (USDA) regulate what comes from another...
Designed primarily to bake signature breads to offer gratis to guests, the soon-to-open $350,000 commissary kitchen of Cyrus in Healdsburg, Calif., also promises to pay off in numerous other ways for the Sonoma County fine-dining destination with...
Calling a company and reaching a human operator-receptionist these days is about as rare as hitting the Mega-Million. The strange thing is, the companies that are the most likely to let an automated phone operator handle their customer services...
When Mimi’s Café was looking to open restaurants in Texas, its staff on the ground there insisted that fried pickles absolutely had to be offered as an appetizer. Fried pickles can be made from either spears or chips, explains...
