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August 27, 2008
CEO Interview: Randy Kibler Gets His 'Bojangles' Fix'
Fried chicken is Randy Kibler's favorite food. Good thing, too, because the Columbia, S.C., native is just finishing up his first year as CEO of Bojangles', the Charlotte chicken chain that celebrated its 30th anniversary last year. Kibler talked about his first year on the job and what lies ahead with The Charlotte Observer. Read the full story >>
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Industry ResourcesR&I's Industry Resources: THE SOURCE for Foodservice Products & Services
See today's most innovative products and services from the foodservice industry suppliers featured in R&I's Industry Resources on rimag.com. Find potential partners, prospects and market leaders when you visit Industry Resources and move your business forward. Click here to learn more!

Among operators who make menu changes to increase traffic, 92% feature special menu promotions.
Source: Chain Leader, 2007 Driving Traffic Study

» For more research from R&I click here.
As Travel Wanes, Food-Court Upgrades Help Airport Bottom Line
After a $5.5 million upgrade of Terminal C's food court, Boston's Logan Airport's Dunkin' Donuts now is the largest one at airports nationwide--and the only one with a trendy lounge. Burger King displays its menu on wide-screen LCD monitors. These and other additions helped Terminal C's year-over-year concession sales rise 12 percent in June, to $3.9 million. Read the full story >>
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Regional CuisinesGet three consumer-favorite cooking styles in Regional Cuisines
R&I's Regional Cuisines eNewsletter delivers mouth-watering recipes, preparation tips, and consumer insights in four issues each of On the Border (Southwestern cuisine), En La Casa (Mexican cuisine) & On 'Cue (Barbecue). Subscribe to Regional Cuisines today! Subscribe to On 'Cue today!


Build-Your-Own-Burger Trend Stays Hot
So many hamburgers, so little time. At The Counter, for example, the possible combinations of burgers and toppings number 312,000. Despite entries from high-end chefs, casual-dining chains and QSRs, "build your own burger" remains one of the hottest trends. Read the full story >>
Lane Cardwell: Restaurants Anchor Retail Relay
"Everything moves in cycles if you are around long enough to watch," writes Chain Leader's Lane Cardwell. "Restaurant companies used to make their decision on locating at or in a shopping center based upon which retail stores were the anchors. Now restaurants have become the anchors in many new centers." Read the full story >>
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BlogsGet Expert Industry Insights with R&I Blogs
R&I blogs fill you in on the latest insights, ideas and opinions circling the restaurant industry. Get involved—ask questions and add your own observations. See what our industry bloggers have to say today in the blogs exclusive to rimag.com. Click here to BLOG!


In the Kitchen: Seven Rotisserie-Chicken Golden Rules
The magic of this classic spit-roasted bird is in its simplicity--a basic seasoning, a well-timed turn on a skewer and an immediate transfer of just-finished chicken to the customer. Follow a few golden rules and you stand a good chance of selling great rotisserie chicken. Read the full story >>
Protege Beats Ramsay in London Restaurant Rankings
Chef Gordon Ramsay has been toppled from his place as the king of the London restaurant scene by former protege Marcus Wareing. According to the latest edition of the Harden's restaurant guide, Pétrus--where Wareing is head chef--has overtaken Ramsay's eponymous Chelsea outpost to win the accolade of the capital's finest top-end restaurant. Read the full story >>



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