November 2012

    Operators find microbrews can add a local touch.
    Melthouse Bistro takes grilled cheese to a gourmet level.
    Full-service restaurants try their hand at fast casual.
    How to fight back against data thieves.

    Living the LYFE in Quick Service

    Ask a quick-serve industry analyst about the latest in fast-food trends, and he might point you to fast casual, healthy eating, fresh food, sustainability, and celebrity chefs.

    Beware the C-Suite Silo

    When things get busy in the C-suite, people can become so focused on their own areas of responsibility that communication streams slow to a trickle and walls form around one or more departments.

    Time to Get REAL

    Much like the building industry did years ago with its LEED program, the United States Healthful Food Council is creating a nutrition certification program for the entire foodservice industry.

    Rags to Riches

    After working for more than 12 years in multiple departments of the Smoothie King corporate office, Rose Kuhnau made her franchising debut in 2000, purchasing her first Smoothie King unit in New Or

    The Big Mix-Up

    Two years ago in this very space, when I last opined on beer and wine, I acknowledged that the very idea of selling alcohol remained remote for some concepts, and far-fetched for many.

    The New Deal

    Dealing with suppliers and distributors on a daily basis means many restaurant operators are adept at driving a hard bargain.