Perhaps best known for cofounding America Online (AOL) and later serving as its CEO, Steve Case has now turned his attention to foodservice.
With the benefit of hindsight, it seems obvious that the culinary revolution that has turned cooks into international celebrities, professional-grade Viking ranges into standard-issue home appliances, and ordinary citizens into connoisseurs of extra virgin olive oils and kosher salts would ultimatel
Q: Other restaurants seem to be moving away from 99-cent-and-under value menus. So what is the right discounting strategy? A: True, McDonald's has replaced its Value Menu with the Dollar Menu & More, and Wendy's 99 Cent Menu has been reconceived as the Right Price Right Size menu.
Operators are often looking to improve their store throughput, or the efficiency with which they get customers through the restaurant.
Fresh has become a mantra of the restaurant industry these days, and there’s nothing that conveys fresh better than using raw items, particularly fruits and vegetables.
The minimum wage is on the mind of most quick-service operators today, especially as many states and cities pass regulations that bump the minimum wage upward.But when Moo Cluck Moo founder Brian Parker and his team first sat down to discuss employee pay, he says, the minimum wage wasn’t even