Consumers in the South and West are more likely to eat lunch from a restaurant or other foodservice establishment than those in the Northeast or Midwest. Source: R&I, 2007 Tastes of America
Keeping Your Customers in the Loop
"In building Pizza Fusion, we put the emphasis of our business model on doing what was right for the environment and the health of our customers," writes company CEO and Chain Leader blogger Vaughan Lazar. "We sourced organic ingredients and built the foundation of the restaurant upon environmental sustainability and treating our employees well. Believe it or not, we put profitability last." Read the full story >>
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Can Chef Paul Bocuse Make French Fast Food the Next Hot Cusine?
Fast food from a Michelin three-star chef? Paul Bocuse, a pillar of the culinary establishment, says he "saw the opportunity to feed thousands of people going to the cinema." Attached to a new movie multiplex in a gentrifying French neighborhood, his Ouest Express serves up fast food, Bocuse-style--his boldest step yet into the mass market. Read the full story >>
Three Tales of Business-as-UNusual
"We all know the restaurant business is a multi-faceted, fascinating space in which to make (or lose) money," writes Chain Leader's David Farkas. "Even in times like these, with so much news focused on what ails the industry, stories pop up now and then that remind you of business-as-unusual. Here are three." Read the full story >>
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Day in the Life: Morton’s Executive Chef Sergio Loya-Perez
As executive chef at Morton's The Steakhouse in Annapolis, Md., Sergio Loya-Perez oversees a staff of 14 people. Dinner service typically lasts until 11 p.m., and he prefers to stay throughout. "I like to oversee the kitchen to the very end," he says. "I like to be the last one to walk out of the kitchen." Read the full story >>
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