Articles, news, research and other resources for foodservice industry managers and executives, including information on human relations (HR), finance, training, cost management, marketing and promotions, and business growth.
The Ten-Minute Manager’s Guide To ... Attracting Top Talent By Christine LaFave, Associate Editor - 07/01/2008
In an increasingly expensive labor market—not to mention an environment of rapidly rising food costs—it’s more important than ever for operators to get their hiring decisions right. Promoting from within and using employee referrals to identify and develop top talent is always preferable, but such hiring is not always possible.
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Business: Value Added By Kate Leahy, Senior Associate Editor - 07/01/2008
When Starbucks closed its domestic stores for one afternoon in February to conduct a companywide training session, Dunkin’ Donuts jumped at the chance to gain the attention and affections of coffee devotees: In the Chicago area alone, 450 Dunkin’ Donuts units passed out free small lattes during Starbucks’ closures.
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The Ten-Minute Manager’s Guide To ... Building Sundays Beyond Brunch By Christine LaFave, Associate Editor - 06/01/2008
Building business on Sundays outside of the French-toast-and-eggs-Benedict hours requires a little creativity. It’s the one day of the week when families just may be likely to sit down at the table together for dinner, and luring diners from home or persuading them to stay out on a weekend night that doesn’t really feel like part of the weekend can be tricky.
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College Dining: Educated Palates By Aaron Baar, Special to R&I - 06/01/2008
More than 1.2 million young adults will enter the U.S. job market this year carrying newly awarded bachelor’s degrees, according to the National Center for Education Statistics. They represent a welcome pool of potential customers for foodservice operations, which are working hard to attract new guests in a difficult and highly competitive marketplace.
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Table Turns 06/01/2008
John Gainor (l.) was named president and CEO of Minneapolis-based International Dairy Queen Inc., effective July 1. He succeeds Charles Mooty, who will remain as board chairman through the end of 2008. … Michael Archer is the new president of Applebee's International Inc. Archer most recently served as president and COO of T.
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Economic Indicators: Are More Diners Trading Out? 05/29/2008
New data from Chicago-based researcher Mintel suggests that more consumers have moved from spending less on food away from home to curtailing restaurant visits altogether.
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The Ten-Minute Manager’s Guide To ...Successful Bar-Dining Programs By Christine LaFave, Associate Editor - 05/15/2008
A successful bar does much more than deliver assorted libations to an after-work crowd and offer a dining compromise for weekend walk-ins. It’s an introduction to the restaurant—a chance to show off to guests curious about the establishment but hesitant to make a reservation for the dining room, an opportunity to offer a glimpse of the breadth of the operation’s culinary reper...
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Starters Chris Muller, Professor, University of Central Florida's Rosen College of Hospitality Management June 30, 2008 Authenticity and Wellness
Why, in a time of economic downturn, with the housing collapse and high gasoline pric... More
Tramonto's Table Rick Tramonto, Executive Chef-Partner, Cenitare Restaurants June 10, 2008 Think Local, Cook Local
It’s been raining so hard here lately, it feels miserable outside. Whenever it ... More
Tramonto's Table Rick Tramonto, Executive Chef-Partner, Cenitare Restaurants May 20, 2008 To Market, To Market
We’re eagerly awaiting the opening of our local farmers’ markets. We go i... More
Paul Prudhomme-The View from New Orleans
Legendary chef Paul Prudhomme takes a nostalgic look back at Crescent City dining before Hurricane Katrina. This proud ambassador for New Orleans also predicts the future of the city’s restaurants and how they will help rebuild the city’s stature and culture
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