Say “waffle” in the U.S. and American consumers tend to think of one thing: that doughy, chewy disk that arises from the batter of a hotel iron or pops from the warm embrace of a toaster.
In April, Josh Patchus began his new job at Cava Grill, the upstart Washington, D.C.–based fast casual.In a world of cooks and cashiers, marketers and managers, Patchus acknowledges that his title—chief data scientist—is an odd one, seemingly out of place at the emerging 14-unit Me
Like other trends that embrace certain extremes and require more than a touch of sacrifice on the part of followers, the raw food movement’s appeal has been—up to this point, anyway—fairly limited.It is unknown exactly how many Americans today completely eschew cooked foods and sti
When Shake Shack went public in January, its shares were priced at $21. The next morning, the stock began trading at $47 per share, and in May, the price peaked at nearly $97.
You would be hard pressed to find a quick-service operator who, when asked why they started their own business, answered by saying it was to become the CIO of the company.