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What you need to know from the Starbucks shareholders meeting

Mar 27, 2023

Starbucks addresses continued labor issues at annual shareholders’ meeting

Mar 24, 2023

Restaurant technology experts Meredith Sandland and Carl Orsbourn detail the path brands can take to digital maturity

Mar 23, 2023

How Rocket Farm Restaurants is creating industry career paths

Mar 23, 2023

Johnny Rockets announces 20 new locations in Mexico

Mar 23, 2023

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Menu Tracker: New items from Dunkin’, KFC, and Starbucks

Mar 24, 2023

Proteins ride the roller coaster

Mar 01, 2023

San Diego’s Trust Restaurant Group drives retention, innovation with culture of “yes”

Feb 23, 2023

Nation’s Restaurant News launches new CREATE Roadshow event series

Feb 24, 2023

Louise Kramer

Louise’s Recent activity

Having Words With Jeffrey Bank Chief Executive, Alicart Restaurant Group

Apr 21, 2008

Recession fears are sending shivers through the restaurant industry, but Jeffrey Bank, chief executive of Alicart Restaurant Group in New York, is confident he can weather tough times. Alicart’s largest concept is...

Copy editing job can be light on luxury, but industry education proves priceless

Apr 21, 2008

Since I joined NRN late last year, explaining my job to people I meet has been a lesson in shattered expectations. Once I tell them I work for a restaurant magazine in New York City, their faces and voices light up in...

Clyde’s Rx for tough times: Steak, more efficient operations

Mar 10, 2008

WASHINGTON Let them eat steak. That’s the rallying cry at Clyde’s Restaurant Group here as it tries to keep its seats filled — and its accountants happy — amid waves of bad news about the economy. The 13...

Striving to make food safety fun

Mar 10, 2008

WASHINGTON Clyde’s Restaurant Group likes to make it fun for employees to learn about food safety. The 13-restaurant company holds an annual hand-washing contest with a prize of $1,200 for the winning four...

Making sure food safety drives the bus

Jan 21, 2008

It doesn’t pay to be cheap. That’s a small lesson from the kitchen at Metro Marché, a full-service restaurant combined with a takeout shop in New York City’s Port Authority Bus Terminal. When the eatery, the...

Operating in NYC’s Port Authority brings challenges by the busload

Jan 21, 2008

NEW YORK Port Authority Bus Terminal, one of the city’s most highly trafficked but notorious spots, has long been considered a culinary wasteland. But that may start to change as restaurateurs see opportunity in the...

Daphne’s gears up for franchising with focus on simplicity

Dec 17, 2007

SAN DIEGO Calif. Keep it simple. That’s the operations mantra at Daphne’s Greek Cafe, a fast-casual chain that has nearly 80 units and is positioning itself for a growth spurt. By early 2008, the San Diego...

Food safety is a matter of scrutiny

Dec 17, 2007

Daphne’s Greek Cafe puts a major emphasis on self-inspection for food safety and sanitation. Each month, all 80 of the California-based chain’s units are visited by an area manager. That individual, who is...

Having Words with Doug Tomlinson Founder and Chief Executive, Vino Volo

Oct 15, 2007

Doug Tomlinson, a former management consultant with Deloitte in San Francisco, hated being stuck in airports unable to find a good glass of wine. As chief executive of Vino Volo, an upscale wine bar...

Safety procedures get a makeover

Oct 15, 2007

At The Pump Energy Food, a five-unit takeout chain in New York City with an emphasis on healthy eating, food-safety practices are getting a makeover along with the menu and operations The idea is to...

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