JOE AMENDOLA, ambassador of The Culinary Institute of America and founder of Fessel International, died Jan. 23, at the age of 87. ROCKY AOKI, the founder of the Benihana chain, died July 10 at the age of 69. NEAL T. BAKER, who...
DENVER —With a $15 million war chest of invested capital and plenty of raw, half-pound balls of Certified Angus beef, a local private-equity firm founded by Quiznos’ former chairman and chief...
As Americans become more obsessed with convenience and saving time, many use drive-thrus more regularly and expect their orders to be filled quickly, accurately and with a smile. For their part, operators are stepping up efforts to exceed carborne...
Second-generation digital teaching tools, including compact video players and new content management and authoring technologies, are augmenting the initial benefits of online and computer-based training by accelerating knowledge transfer and...
For operators seeking to make their restaurants more ecofriendly, one of the new challenges they face is how to market their efforts, if they promote them at all. Experts say the key to selling green is an honest message that's consistent...
The Midwest’s restaurateurs, foodservice workers and diners, along with farmers there who were struggling to grow precious corn and soybean crops, scrambled this month to salvage property and farm fields inundated by a monumental flooding disaster...
It’s snack attack time in quick service.As cash-strapped customers grow more skittish about spending money in the face of escalating mortgage foreclosures, gas and grocery prices, and job layoffs, fast feeders are working to keep patrons coming in...
Perhaps as you stroll along the boulevard one fine sunny day this spring, a person unknown to you will approach and attempt to “Culverize” you.Be not afraid. It’s only a guerrilla street team working for Culver’s ButterBurgers & Frozen Custard as...
For Jim Doak, the key to being successful in research and development is quite simple: Listen to what the guests want. That basic notion is largely what drew him to his current position as executive chef at Prairie du Sac, Wis.-based Culver’s.“The...
Whether their planned expansion would be slow and steady or revved up, restaurant chains poised for growth are refining their marketing tactics to appeal to customers in new and existing locales.The rapidly growing Buffalo Wings & Rings, a 26-unit...
