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,...
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Executive Insights
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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...
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...

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Every year businesses lose millions of dollars as a result of data breaches and theft, and that number continues to grow at an alarming rate. Between January and September of 2015, more than 140 million records were compromised, compared to 85 million in all of 2014.
New Jersey fast food restaurant offers sweet treats in casino location.
As the executive pastry chef at the White House during George W. Bush’s second term, Thaddeus DuBois cooked for world leaders, dignitaries, celebrities, and political powerbrokers.
The term “point-of-sale” can be a bit of a misnomer.
The most recent numbers on baseline performance of fast casuals suggest some deep-seated problems in the industry.
Food safety is key to any restaurant.
The food service industry was shaken when restaurant chain Chipotle had multiple, widespread food safety outbreaks, spanning various states.