Articles and tips on how to best run your business, including talent retention, supply-chain partnerships focusing on the restaurant technology solutions.
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For more than 50 years, McDonald’s has rolled with its opponents’ punches and watched its fortunes grow, especially in the recent past. The hamburger chain’s sales have increased for 55 straight months, the longest string in 27 years, with global...
Diners are impatient. They may fume when waiting for food at restaurants and get angry when they call and cannot book reservations.But they don’t patronize only restaurants that take reservations.Dining-guide publisher Tim Zagat says a customer’s...
It’s been said that everyone’s a critic, but never before has that adage applied so perfectly to the restaurant industry.With thousands of Internet bloggers writing about restaurants, hundreds of Web bulletin boards devoted to all things edible...
The best thing since sliced bread? Even more bread, it seems. Despite such challenges as the low-carb craze and fluctuating commodity costs, the American staple remains a favorite in all dayparts and restaurant segments.In fact, restaurants...
Advertising characters and icons are so prevalent in American culture that they sometimes transcend the companies they were created to represent. For instance, last fall ABC debuted “Cavemen,” a sitcom based on the Neanderthal-like ad characters...
It goes without saying that consistently delicious food is imperative to the success of a restaurant. But sometimes even a perfectly cooked steak or impeccable service is not enough to guarantee that a dining experience will stand out in customers...
Afew decades ago, flying was a whole lot simpler. There was less congestion, for one thing. Fewer people flew because plane travel was too expensive to do on a regular basis. Security issues were not as strict and complicated as they became after...
It was in 1955, midway through the Eisenhower Years, when the notion took hold of Skippy Sack. By that time he’d spent several years at a Howard Johnson family restaurant, busing dishes, scraping gum off the undersides of tables, catching his...
Having worked as a chef in seven countries, chef David Larousse thought he’d seen most of the bad service the world had to offer.Until an American waitress asked him flirtatiously, “What cologne are you wearing?” while ignoring his sweetheart...
Awhite-bearded man sporting a snow-white suit and a black string tie sells pressure cookers and a secret spice blend from the trunk of his car. He calls himself “the Colonel,” says he’s from Corbin, Ky., and tells restaurateurs he can teach them...