David Mansbach, co-president, North America, at HVS Executive Search in Mineola, N.Y., and longtime consultant to the restaurant and hospitality industries, knows that the best compensation packages aren’t all about the numbers. Mansbach has...

As the stalled economy forces chain executives to focus on cost cutting, fine-tuning operations and chasing elusive sales, they are spending less time on matters like executive compensation, benefits and total rewards packages—and that will come...

Restaurateurs are finding ways to offer benefits and perks despite the unrelenting downturn, runaway unemployment and skyrocketing health care costs.While some operators say they have been forced to cut back on programs such as 401(k) and health...

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DALLAS —No matter which way you slice it, sandwiches and burgers will continue to be menu mainstays because of their versatility and popularity, said Kevin Higar, director of operator product...

DALLAS —Restaurateurs hoping to attract recession-weary customers should entice them with familiar favorites that create a temporary escape from the pressures of the day, food trends expert Nancy...

DALLAS —Value-driven promotions are a near necessity in the current economic climate, but they must be tailored carefully to a brand’s image to maximize success, executives from four restaurant...

DALLAS —Emerging culinary trends and the economy’s effect on dining habits were hot topics of discussion at Nation’s Restaurant News’ inaugural Menu Trends & Directions conference recently. ...

DALLAS —Burgers may be hot right now, but desserts are hotter, according to Technomic. In a recent poll, 85 percent of respondents said that they eat desserts once a month or more, which is...