Gerald A. “Gerry” Fernandez is an early riser. That’s the only way he can find enough hours in the day to spread to all who inquire his economic case for the power of diversity.The founder and president of the Multicultural Foodservice and...

The medium truly is the message for restaurants that are promoting their environmental initiatives.It’s the medium of recycled material—cups, menus and napkins—that contains information about the restaurants’ eco-friendly practices, and it’s...

Craig S. Miller, chairman, president and chief executive of Ruth’s Chris Steak House Inc. and a former chairman of the National Restaurant Association, was once just a typical 13-year-old, in need of some pocket money and looking for an after...

For many in the restaurant industry, the notion of “going green” means greenbacks gone.From the installation of pricey waterless urinals to the use of higher-priced nonplastic cups made of cornstarch, the investment required in taking meaningful...

Saying the name “Beef ‘O’ Brady’s” sends the imagination wandering into the cozy climes of an Irish pub. Doing the same with “Nick Vojnovic” doesn’t produce quite the same effect. As president of Family Sports Concepts Inc., the...

Former accountant Gerard T. Gabrys realized early on that business success revolves around more than numbers.After graduating from the University of Notre Dame in 1970, Gabrys joined the Chicago-based accounting firm Arthur Andersen LLP, where he...

Popular Italian restaurant and pizzeria Franny’s, in New York City’s rebounding Brooklyn borough, voluntarily pays more for its electricity and gas to support utility companies’ development of renewable energy through wind- and river-driven power...

Growing up on a farm in Abbott, Texas, country music super-star Willie Nelson didn’t know how fulfilling the taste of fresh, naturally produced vegetables was until he became a traveling balladeer.“We had organic food and didn’t know it,” Nelson...

Restaurateurs are learning to navigate the ever-changing and often-rocky landscape of health, nutrition and diet, a territory that might be called the internal ecosystem of the consumer.Operators who offer a wide array of menu items, marketing...

When Paul Clayton reached college age, his father made it clear how things were going to be. Clayton’s parents would pay for school, but he would be in and out of Boston University in four years. He could then visit them for a week in Germany...