The California Senate passed a bill earlier this month that would require all restaurant employees to be trained and certified in safe food-handling practices. If signed into law, the bill could eventually affect the restaurant industry nationwide.
Senate Bill 602 comes from Senator Alex Padilla (...
In an era when traditional business models and strategic plans often can’t stop bleeding profits, quick-serve executives at QSR’s Dine America conference this week hinted that the new age of business growth may be less about an investment in the consumer—and more about an investment in employees....
“A salad bar on the corner of Park Avenue and 51st Street doesn’t seem like the most obvious place for youthful romance, but on a sunny day, there’s a mob of post-collegiate suits lining up at Just Salad for takeout of leafy green veggies—and each other.”
New York Magazine printed the line in 2006...
There’s something about the smell and taste of freshly baked bread that triggers powerful, positive emotional responses in most of us.
Psychologists have noted that the aroma of baked bread evokes happy childhood memories, comfort, and even tender feelings of being loved. One recent survey found...
Moe’s Southwest Grill
It Keeps Growing and Growing
Quick, widespread growth was an instant priority for Moe’s Southwest Grill. “It was very much a shotgun approach,” says Paul Damico, brand president. With more than 400 stores and plans to open 100 per year for the next 10 years,...
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Sheila McCann, founder of House of Bread Bakery Café, says foodservice has similarities to her former occupation as a criminal trial attorney.
“You have to give it your undivided attention and always think on your feet,” she says. “Foodservice matches my personality. I like the fast-paced...
La Boulange Bakery and Café prides itself on being an authentic French bakery, from its round crusty loaves to the open-face sandwiches it serves on the bread.
That authenticity springs from the fact that founder Pascal Rigo spent years working for bakers near his native Bordeaux, France, and in...
Marc Halperin: Resident F&B Expert
A few months back in this space, I suggested that clever operators looking for some unconventional new sandwich possibilities could add elements of distinctive ethnic street foods and work these unusual ingredients into the guts of their signature menu items.
Specifically, my suggestion was: “Pick...