Chief financial officers (CFO) do more than count dollars and prepare financial reports. They evaluate financing options, monitor industry metrics, improve operational efficiencies, and identify where risks and opportunities exist.
Consider the spud. Sure, it’s often thought of as a simple, standard restaurant staple—and in the quick-service field often relegated to the side of the plate or presented in fried format—but it also can be the subject of inspiration and kitchen creativity.
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
Family members, spouses, or close friends who start a concept together can enjoy unmatched levels of trust between partners that is rarely seen in the business world.This inherent trust can then lead to monumental success.
Fresh has become a mantra of the restaurant industry these days, and there’s nothing that conveys fresh better than using raw items, particularly fruits and vegetables.