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.
CHICAGO National Restaurant Association Restaurant, Hotel-Motel Show. —The “greening” of the restaurant industry and hot trends in alcoholic beverages will be the focus of a special series of...
COLUMBUS Ohio The Pittsburgh restaurant company that agreed in late April to buy Max & Erma’s has not been pursuing an acquisition of Damon’s Grill, contrary to local news reports, the chairman of Damon’s and its current parent company said Friday...
Both Tyson Foods and Ecolab Inc. have issued reports concerning their sustainability and environmental-stewardship efforts.Richard L. Bond, president and chief executive of Springdale, Ark.-based Tyson Foods, said, “We believe sustainability is...
For more than a decade MenuMasters Awards have honored extraordinary research and development work in the restaurant industry. Each of this year’s winners played a crucial role in the introduction of creative, successful and delicious dishes.The...
Chefs or restaurateurs often say that their foodie inclinations were first inspired in their mothers’ kitchens. But when asked, Roger Berkowitz, president and chief executive of the Boston-based, 33-unit Legal Sea Foods chain, will flat out...
DENVER Chipotle Mexican Grill Inc. —An operating environment made difficult by the dual blows of surging costs and fewer customers forced many companies to report declining profits and...
NEW YORK —Mike D from the Beastie Boys sported a red T-shirt with a green dragon licking an ice cream cone to the 2006 VH1 Hip Hop Honors. A regular customer of the Chinatown Ice Cream Factory here, he posed for a Wired Magazine cover...
Aremark from Dennis Pierce’s daughter, a University of Connecticut student, helped spark development of the campus Dining Services’ line of Spa Foods.“She’s one of my better sources of input,” says Pierce, who is UConn’s director of Dining...
BURLINGTON MASS. —The smells and flavors of our childhood become a part of us, helping define who we are and lingering deep in the background of our memory. Like many immigrants, Yogi Sood, who came...
