If ever there were a time for restaurants to engage TV viewers with a memorable ad character, this could be it.Nielsen Media Research recently reported that only a third of TV viewers could recall any commercials they saw, based on findings from...

With prodding from litigators, legislators, regulators and the natural-foods arm of the “green” movement, foodservice companies large and small are purging from their foods or from the processes that create them substances considered unnecessary...

Veteran chain operator Sid Feltenstein, who has amassed a fortune by breathing new life into tired restaurant brands, recalls how critics questioned his sanity when he bought the A&W Restaurants chain in 1995.But Feltenstein, a man colleagues...

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Now that craft-brewed beer—what we used to call microbrewery beer, until the “micros” that brewed it outgrew the term—has been around for a few decades, beer drinkers have grown accustomed to new flavors in their brews. The hoppy bitterness of an...

For years, the Muslim employees at Gramercy Tavern in New York brought their own food from home to break their fast together during the month of Ramadan. This year, however, the fine-dining restaurant, one of nine concepts operated...

One of the darkest moments in Jack in the Box Inc.’s corporate history proved to be an opportunity to shine for Linda Lang, the company’s current chairman and chief executive. It was 1993 when four children died and hundreds...

Since the growing use of corn to make ethanol has driven up prices of many farm-made and -raised commodities, fuel for automobiles and fuel for human sustenance have never been so closely linked as they are today. That issue prompted...

Restaurant owners have begun substituting eco-friendly materials for cotton or synthetic blends in uniforms, saying the alternative fabrics are better for the environment.Among the materials such operators use are bamboo, hemp and organic cotton...