A rundown of the sights, sounds, and eats at the 2013 NRA Show.
    The best restaurant stories of the past year.

    One of the first things I would suggest someone in the restaurant business do is ready, aim, fire. You absolutely have to know where you want to go before you begin anything. People often make the mistake of starting out without a specific plan of what they’d like to accomplish by the end of the day. Then they feel guilty that they haven’t accomplished everything they wanted.

    How did you set out to create an industry icon?

    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.

    2010 Chef Survey

    QSR asks the industry’s leading culinarians to weigh in on what’s hot and what’s not in menu trends. Their answers may surprise you.

    Heading to the Runway

    Vince Modica, HMSHost’s senior vice president of concept portfolio, explains what goes into transforming a traditional brand into one fit for an airport.

    Expert Hiring Advice

    Mark Reed is CEO of BMS, which offers consulting in hiring and I-9 compliance to quick-serve brands. He warns operators to watch for red flags and train managers to follow the law.

    Site Selection

    Brian V. Hill, a restaurant specialist at Pitney Bowes, warns not to assume you know your target demographic when selecting a new market. Go by the numbers, instead.