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...
Competition
It is nearly 11 p.m. and Samantha Kelly is far from calling it a day. A freshman at Temple University in Philadelphia, Kelly closes her books, grabs her bag, and meets up with friends at the student center, where a Burger King is open until midnight. “We plan it all the time,” Kelly says. “We stay...
Technology
In February, Subway announced Thys (pronounced Tice) J. Van Hout as the company’s new chief technology officer. Van Hout seized the opportunity to work with the international restaurant chain for a variety of reasons, the least of which include “leveraging technology to enhance the Subway...
Web Exclusive
After Chipotle announced last Tuesday quarterly earnings that beat Wall Street estimates by nearly doubling, analysts began wondering how the fast-casual concept can improve already outstanding profit margins. The company reported second-quarter comparable-restaurant sales increases of 11.6 percent...
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Outside Insights
According to industry experts, employees most likely to steal or treat cash handling carelessly are those in the lowest income strata with the greatest access to cash, who tend not to stay with one employer for very long. In short: a typical quick-service employee. To catch an employee stealing is...
Expansion
Twenty experienced restaurateurs— marketers, operations specialists, and management executives from all across the industry—gathered in January in Orange County, California, to talk about the issues driving their businesses. All members of Technomic Inc.’s Operator Advisory Board, they went back...

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Private-equity investments have been bountiful in recent years, with big firms investing in small, emerging concepts.
There never was supposed to be a real meal—particularly one with an official name—that landed between dinner and breakfast.
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.
It’s not a surprise to anyone in the foodservice industry that restaurants’ nonalcoholic beverage purchases are declining. They’ve been doing that for years.
For many chains—big and small—growth can be a double-edged sword. A small, regional brand might have plenty of room to grow, but may also lack strong brand recognition beyond its home turf.
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.