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...
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...
Restaurant managers look for lots of qualities when hiring servers, but Dennis Maneefuangfoo, senior director for 12-unit Gyu-Kaku Japanese BBQ, is partial to foot speed. Fleet feet, he says, are an absolute necessity in this service-intense...
In the winter of 2003, neighbors of restaurant industry veteran Russell Bry might have wondered why, several times a day, he dashed from his two-car garage to his house 50 feet away—through snow—carrying piping hot pizzas, pasta dishes and all...
Michael LaDuke, senior executive chef at Red Lobster, grew up in upstate New York and has fond memories of getting local maple syrup and maple-flavored candy each spring.While researching flavors to liven up the 680-unit seafood chain’s menu...
THE FOLLOWING SPECIAL REPORT IS THE FIRST OF a three-part series on food trends from the perspective of R&D executives representing a dozen leading foodservice companies.We talked to the corporate chefs of venues ranging from supermarkets to...
LOS ANGELES California Restaurant Association. —Proposals to overhaul California’s health care system are among several swords of Damocles hanging over the heads of restaurant operators as they gather...
Racial conflicts rarely occur at the Red Lobster restaurant on the south side of Dallas, despite the diverse mix of employees, says general manager Vanessa Zachary. Diversity programs tap the potential of a multicultural...
