It continues to be hot times for restaurants across the U.S. According to the National Restaurant Association’s (NRA) 2015 Industry Forecast, the restaurant industry is booming; industry sales are expected to hit a record high.
It was another late night last fall at the LivingSocial office in Washington, D.C., and Alan Clifford and Ian Costello were hungry.
Surging demand for dining options that are sensitive to dietary allergens has led to a change in offerings and operations for much of the restaurant industry, especially fast-casual concepts, where the customizable dish reigns.
Chefs in fast food are nothing new. Culinary Institute of America grad Steve Ells opened the first Chipotle more than 20 years ago.
In a country whose foreign-born population has eclipsed 13 percent of the total (some 41.3 million people), hiring immigrants has become as inevitable as it is important for quick-serve restaurant operators.And by keeping abreast of relevant laws, filing the right paperwork early and often, and ensu