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.
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.
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.
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
Q: Could you give me some insight on the outlook of the barbecue industry? Is the industry stable?
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.
Dealing with suppliers and distributors on a daily basis means many restaurant operators are adept at driving a hard bargain.