Sustainability
A couple of years ago, Michael Oshman found a full line of foodservice packaging that claimed to biodegrade in landfills more quickly than any other plastic on the market. “It was like, ‘This is the product that we've been waiting for,’” says Oshman, who has been executive director of the Green...
Growth
Lean and Mean In the past six months, Ed Frechette has noticed a trend. “People on Wall Street are coming to Au Bon Pain for meetings and interviews,” says Frechette, senior vice president of marketing for the Boston-based chain, which has locations in New York City. Financial executives are not...
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Health & Wellness
It’s hard to believe that it’s been almost 10 years since Subway introduced the nation to a guy named Jared Fogle. In the first commercial, which originally ran only in the Midwest, that regular guy told a story that has now become a part of American pop culture: He’d been overweight as a kid—a...
Finance
Between 2006 and 2007 the checks written to CEOs in every industry super-sized. The median compensation for leaders of S&P 500 companies rose 23.57 percent, according to a study by The Corporate Library, a corporate data research firm. But now, as the cost of everything from beef to buns...
Emerging Concepts
Gary Worthington grew up inhaling freshly baked bread in the kitchen of his childhood home in Grantsville, Utah, a small farming community 40 miles west of Salt Lake City. Decades later, Worthington still enjoys the comforting aroma, though now it comes from his own business. Worthington and his...
Outside Insights
Twenty years ago brands were concerned with total quality management. Then along came customer satisfaction management. Recently, some organizations have begun talking about managing the customers’ experience. This is an advanced view that suggests that what really dictates whether the customer...

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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.