Story
hfcs_jasons_deli.flv
Emerging Concepts
Tony Shure and Colin McCabe, best friends and business partners, go way back. They went to the same school in New York City. Friendly but distant at school, they grew close after finding themselves, by pure coincidence, both freshmen at the University of Wisconsin in Madison. One of the things they...
Operations
After 35 years in fine dining, Michael Namour was ready to try something casual. With $275,000 and a lot of elbow grease, he opened Buns with partner George Ash in May 2008 across the street from the University of North Carolina at Chapel Hill (UNC). The name, chosen to grab customers’ attention,...
Read Full Story // read more about: Robin Hilmantel
Executive Insights
starbucks_howard_schultz2.flv
Finance
A lot of things keep restaurateurs up at night, but high on the list for quick-service operators in 2009 is the rising cost of food. Eighteen percent expect it will be the top challenge they face this year, according to the National Restaurant Association (NRA). After skyrocketing to near 30-year...
Web Exclusive
When Stacy Perman set out to research In-N-Out Burger, all she knew was that her family would drive six miles to the closest location when she was younger. What the Business Week writer found during her ensuing two-year investigation was a small company that pays its managers six-figure salaries,...
Outside Insights
Success in today’s competitive quick-service market requires companies to open more restaurants, faster and in the optimal locations. That’s all while trying to minimize sales cannibalization between restaurants and constantly evaluating which restaurants to close and which to renovate. For a...
Human Resources
Turnover isn’t a simple behavior. People leave jobs for all kinds of reasons. While it’s easy to claim money is the reason people leave fast-food jobs, that’s only true some of the time. Take my job at Burger King. I started on a Tuesday. I was replacing a girl who started on Monday. She quit...

Pages

It’s no secret that America as a culture prizes cleanliness as an inherent, cultural virtue. This near obsession goes far beyond the stacks of deodorants, perfumes, shampoos, and soaps that line bathrooms walls.
Controversy surrounding genetically modified organisms (GMO) continues to sow doubt about them among consumers, despite being deemed safe to eat by the FDA and the National Academy of Sciences.
When it comes to business, Americans tend to fall in love with the new—new companies, new products, new deals.
Tracey Deschaine’s suburban Philadelphia restaurant, Dixie Picnic, has a lot going for it. After years of refinement, the concept boasts a fiercely loyal customer base. Annual sales are approaching $1 million.
Jon Rollo wants customers to eat his restaurant’s food every day.The founder of Greenleaf Gourmet Chopshop was studying at Le Cordon Bleu in Chicago when he began working with various restaurant groups.