Lessons from Red Lobster, Frontier Airlines on how to treat customers like family (Forbes)
Are you demonstrating that you care? Lessons can be learned from how Red Lobster and Frontier Airlines treated their customers in the past week.
—Ron Ruggless
Supreme Court is asked to review Calif. ban on force-feeding birds (McClatchy DC)
California’s ban on foie gras may go before the U.S. Supreme Court. Thirteen states have questioned California’s right to dictate farming methods used elsewhere.
—Lisa Jennings
Restaurateur needs new name for Cronut copy, considers 'Steve' (Crain's New York Business)
After receiving a cease-and-desist letter from Cronut creator Dominique Ansel for naming their pastry a creaux-nut, the owners of Sevendipity restaurant in Shreveport, La., consider what else to call the dessert.
—Bret Thorn
Restaurant executives on the move (Press releases)
Several longtime executives have moved up or into new roles in the restaurant industry in the past week. They include:
• Ned Lyerly, who was promoted to president of the international division of CKE Restaurants Inc.
• Tony Libardi, who joins Marco’s Pizza as executive vice president of operations, after 10 years with Burger King Worldwide Inc.
• Craig Light, who has been promoted to vice president of operations for Fresh To Order. The Atlanta-based fast-casual chain also promoted Andrew Head to director of training and compliance and Jason Rollins to multi-store manager, while bringing in three new hires to director-level positions: Joshua Henighan, John Collins and Glenn Slattery.
—Mark Brandau
