A37-year veteran of the foodservice industry, Greg Dollarhyde took on the roles of president and chief executive at Zoe’s Kitchen, a 21-unit fast-casual chain, in December. Based in Birmingham, Ala., Zoe’s Kitchen...
Spring cannot come soon enough for chef Tom Harvey at One Midtown Kitchen in Atlanta because he gets to work with the season’s bounty, specifically baby artichokes.“Baby artichokes to me are like a soft-shell crab...
Customers are the lifeblood of the restaurant business, and the ability to keep traffic flowing is essential, especially in challenging economic times. Restaurant operators employ different ways of managing relations...
Restaurants and athletes are natural marketing partners, according to chains that have found success with sports partnerships. Food is not just a lifestyle choice for athletes, but fuel for their transcendent...
As we have been told countless times throughout our lives, the holiday season is about giving. You, as restaurant operators, should be familiar with the concept. Giving quality service, after all, is a central tenet...
From a Christmas Eve seafood feast with an eye toward sustainability to a brunch with a focus on easing Champagne hangovers on New Year’s Day, chefs’ holiday menu promotions aim to drive restaurant traffic and sales...
When asked why BJ’s Restaurants Inc. brought on Jerry Deitchle as president and chief executive in 2005, chain founder Paul Motenko doesn’t hesitate. “We thought our company needed discipline and...
Diverse roots, an almost insatiable interest for discovery and love for the kitchen combined to drive Heather Terhune to the executive chef post at Atwood Café in Chicago’s Hotel Burnham in 1999 at the tender age of...
Ron Magruder jumped right into the restaurant industry after high school and never looked back. He spent the bulk of his career with Darden Restaurants, where he opened Red Lobsters in Tokyo during the...