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Creativity is usually the trait that gets an executive his position, but making it a priority on the job is what keeps him there.
The Man with a Plan
Mike Taylor is in charge of defending your food supply and is trying to update a 72-year-old food safety system. If the Modernization Act can get through Washington, it could mean big changes for your brand.
Why Bad Reviews Are Good
Luther Lowe, who heads local business outreach at Yelp.com, tells you how to harness the site’s 11 million reviews to improve your restaurant.
When Cheating Works
At some companies it’s OK to take a tip from another CEO’s playbook. In fact—it’s encouraged.
Field of Beans
Caribou Coffee CEO Michael Tattersfield is convinced if the company can reinvent the coffee experience, customers will come to play. So far, he’s right.
The Secret Recipe
Biscuitville CEO Burney Jennings built a quick-service system around a great biscuit and an even better corporate culture. What can he teach your brand about employee morale?
The 10 Most Innovative People
In a segment crowded by competition, these are the 10 people who matter most.
Why the Customer is So Important to David Novak
The Yum Brands CEO tells
what drives innovation in his global food company and what he considers a “home run.”
One on One with Jim Skinner
The CEO of McDonald’s sat down with
to discuss the five principals guiding his industry-leading company.
How to Make a Brand Icon
Terri Graham, CMO of Jack in the Box, explains how the brand created and manages its 15-year-old Jack campaign.
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