Who you are is who you attract.People like to work with people who like them and who are like them. Your crew and restaurants ultimately reflect the values, commitment, resolve and personality of the people supervising them—which brings up two...
In the decade-long tradition of the MenuMasters Awards, this year’s winners represent a well-deserving slate of research and development executives, leaders and influential restaurant companies. In the past year, the honorees played crucial roles...
“Improving their food quality was the first leg of a three-legged stool to reinvent their brand, involving quality food, more contemporary restaurants and better service.” That’s how restaurant analyst Larry Miller of RBC Capital Markets describes...
People who know Clifford Pleau say he has a passion for development and leadership. Anette Grecchi Gray, chef de cuisine at Disney’s Animal Kingdom Lodge in Orlando, Fla., says Pleau is “paving the way” for other chefs who eventually will follow...
ST. HELENA, CALIF. —Chef instructors at The Culinary Institute of America’s Greystone campus here recently demonstrated ways to increase the appeal of health-oriented foods to health care professionals during an inaugural joint program...
Exhibit halls open from 9 a.m. to 5 p.m. on Level 1 and 9:30 a.m. to 5 p.m. on Level 3 dailySATURDAY, MAY 199A.M.-5 P.M. Ice Carving, North Hall, Level 1 International Cuisine Pavilion, North Hall, Level 19:30 A.M.–NOON ...
By appearances, most new-restaurant openings in or near downtown Chicago in the past year have been quieter than usual, with the bulk of the newcomers aimed at satisfying local patrons who don’t care if the chef appears on television or graces the...
Many chefs strive to create globally inspired menus. Danny Elmaleh, executive chef at the new Los Angeles restaurant Celadon, strives to live a globally inspired life. Born in Israel to a Moroccan father and a...
Judy Craine, the longtime co-owner of Holman’s Bar and Grill in Portland, Ore., says she sympathizes with New York restaurateurs who have had to deal with an embarrassed city health department after a videotape of rats swarming around...
Joe Scafido believes Dunkin’ Donuts’ breakfast business will continue to grow. “Right now lunch is still very dominant in QSR, but breakfast is closing fast,” says the chief creative and innovation officer for Dunkin’ Brands. “I think...
