No operator wants to think about his restaurant catching on fire, a tornado destroying his roof, or an armed robber walking through his front door.
But to successfully deal with unexpected emergencies, quick-serve restaurants must have a plan in place long before an event happens.
As the warm summer months quickly approach, la Madeleine Country French Café invites guests to unwind and cool down with its new French-inspired menu offerings and refreshing pomegranate berry iced tea.
Chopped Salmon Niçoise Salade – Inspired by the flavors of southern France, this chopped salade...
Five to Seven, a new restaurant funding initiative launched in May by foodservice industry veterans Brad Blum and John Vincent, has goodness at its core and as its goal. “Good food for the planet” is the initiative’s tagline, as Blum and Vincent want “good food”—good in flavor, nutrition, and...
In 1975, as a 17-year-old kid in Point Pleasant, New Jersey, Peter Cancro wasn’t even old enough to legally slice a sub. But that didn’t stop him from embracing his ambition and love for the fast-food industry.
That year, Cancro purchased his first Mike’s Subs shop. He later built the brand to...
It always starts with a simple idea.
For Brian Bailey at Ichor Restaurant Group, it began with the idea that Ohioans needed better barbecue. Six years after that idea initially took hold, Old Carolina Barbecue opened the doors to its first unit, in Canton, Ohio. The company later opened California-...
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Finance, Marketing, Operations, Back of House, Fazoli's, Little Greek, Old Carolina Barbecue Company, Live Basil, Competition, In the Store, Growth
They seemed to pop up almost overnight. In strip malls and on street corners across the country, frozen-yogurt shops suddenly offered an exciting new option for America’s collective sweet tooth, teasing at healthfulness and innovating with self service and customization. Once concentrated mostly in...
Women in Foodservice
The foodservice industry has come a long way since the days when it was dominated by men, with more than half of the restaurant talent pool now made up of women. From the front counter to the corner office, women are increasingly influencing the future of the industry.
Women’s standing in the quick...
Denise Lee Yohn: QSR’s Marketing Guru
Q: While using Facebook and other social media networks, which is the best method and what works the most effectively?
— Tom Brown, Owner, Harvey Milk's American Diner
A: I bet social networking is both a source of excitement and of frustration for you, Tom, as it is for many others. Everyone's...