A study sponsored by CKE brand Hardee’s revealed a correlation between a restaurant’s interior design and its customers’ healthy dining habits.While the study, “Music & Light,” was conducted at Cornell University’s Food and Brand lab in Ithaca, New York, in 20
Technology is sort of a funny word to use in the limited-service restaurant industry these days—or any industry, really. After all, what does technology even mean anymore? Does it only reference digital tools? Or does smart equipment count, too?
Vegetables are no stranger to the limited-service industry, but have long been confined to the salad bowl and sandwich topping station.
Like so many who go on to make a career in foodservice, Jeff Rigsby landed a job at a quick serve when he was in high school.