Dawn Sweeney at the launch of Kids LiveWell.
Industry News
It wasn’t Bring Your Child to Work Day, but that’s certainly what it felt like at the launch of the National Restaurant Association’s new healthy kids menu initiative “Kids LiveWell” in Washington, D.C., today. Children and parents filled the room at the National Press Club, enjoying the new menu...
Industry News
At the second day of the Fancy Food Show in Washington, D.C., today, foodies and suppliers packed the Walter E. Washington Convention Center to taste, sip and test the newest specialty products from around the country. “It’s been really busy for us,” Whitney Leipzip, regional marketing manager for...
George Culver
Industry News
George Culver, father of Culver’s co-founder & CEO Craig Culver, died Thursday, July 7, in Sauk City. He was 88. Culver and his wife Ruth began their foodservice career by opening an A&W restaurant in Sauk City in 1961. After operating a number of other restaurants in the area they founded...
West Virginia offers restaurant owners a unique market to operate in.
Growth
Route 2 in West Virginia rolls south along the slow-moving Ohio River, bobbing up and down above the river’s bank and along the slopes of the foothills of the Appalachian Mountains. Houses are few and far between, dotting the long stretches between quiet industrial river towns, and each of the few...
A Goodwill Industries employee lends a hand at a culinary program in Georgia.
Web Exclusive
On June 22, a burger joint in Huntington, Indiana, opened its doors with a traditional quick-service menu mimicking thousands of other independent eateries across the nation. But this particular quick serve also had one very unique feature: its work crew was made up almost entirely of homeless men...
Quick serves continue to offer cheap food to capture value seeking customers.
Menu Innovations
In the hands of the quick-service restaurant operator, price might be the ultimate weapon, the key ingredient to swing a customer and prompt a purchase in today’s dollar-conscious market. And the quick-service industry knows it all too well, an awareness that has sparked a decades-long raging...
Restaurants can think outside the box with new pizza ingredients.
Marc Halperin: Resident F&B Expert
Of pizza, french fries, and ice cream, it is often said, “The worst I ever had was still pretty good.” The cynical entrepreneur might therefore conclude that one could serve subpar versions of all three items and still retain some sort of customer base, if one were inclined to cut corners. But—far...
Eric Ersher, CEO of Zoup!, uses management philosophies to guide his leaderhsip.
Human Resources
According to a new survey by ExecuNet Inc., a professional network for C-level executives, non-CEO C-suite members cite work-life balance, their work location, and relationships with coworkers and subordinates as motivation for their jobs. CEOs, however, seem to believe that cash compensation,...