From smaller footprints to cheaper real estate opportunities the president of 14-unit Mesa, Ariz.-based Angry Crab Shack reflects on pandemic-era restaurant design
The Union Square Hospitality Group president explains how the industry can diversify its executive positions and how to talk to employees about racial justice
Rob McColgan, CEO of Modern Restaurant Concepts, discusses how the recent joining of the two brands helped them stay open and prepare for franchising and possible acquisitions over the next few years