Before becoming a Chronic Tacos franchisee, Audra de Vera worked as a federal agent for the U.S. Department of Health and Urban Development (HUD). With a degree in international security and conflict resolution from San Diego State University, de Vera investigated financial fraud.
Read the Profiles Browse the Big Chart See QSR 50 Charts 2004-2012 Segments Burger Sandwich Snack Mexican Pizza/Pasta Chicken Asian Seafood
Twenty years ago, Toni Foley began bartering. These days, she won’t run her restaurant—five-year-old Eastside Café in Fairport, New York—without the practice.
Regular readers of this column know that for some years now, I’ve been dispensing suggestions on how quick-serve chains can do more to court millions of Millennials, aka members of Generation Y, whose adventurous palates, curious minds, and unconventional tastes have often made them elusive qu
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.