Employee Management

US Foods Names Andrew Iacobucci CMO

US Foods Holding Corp. announced that Andrew Iacobucci will join the company as Chief Merchandising Officer, effective January 23. Iacobucci will oversee category management, procurement, product innovation and food safety, as well as marketing efforts on behalf of the company.

Alizé at the Top of Palms Casino Resort Appoints New Chef

Alizé at the Top of Palms Casino Resort has a new master of the kitchen: Executive Chef Chris Bulen. He brings 11 years of experience to his new position. He has extensive experience with the Michelin Star award-winning restaurants of Chef André Rochat where he has fine-tuned the blending of traditional French techniques with contemporary twists.

100 Best Restaurant Practices

Whether you find these innovations inspirational or aspirational, they represent ideas and practices on the rise. Some are already moving into mainstream settings—applicable for operators with one location or hundreds, in casual to fine dining.

21 Sustainability Practices for Your Restaurant

47. Work with farms that have minimized food waste at the point of harvest, like incorporating stems into produce mixes, or have optimized the use of natural resources, like growing second-crop kale, which requires 50 percent less water.

Logan’s Roadhouse Tabs Ex-ABRH President as New Leader

Following an extensive nationwide search, Logan’s Roadhouse announced that 35-year industry veteran and proven restaurant turnaround executive Hazem Ouf has been named its CEO and Partner. In his new role, Ouf will also serve as a member of the Logan’s Roadhouse Board of Directors.

US Foods' New CFO to Take Over in February

US Foods Holding Corp. announced that Dirk J. Locascio will assume the role of Chief Financial Officer, reporting to President and Chief Executive Officer Pietro Satriano, effective February 6. Locascio has served in a variety of finance and accounting leadership roles with the company since 2009 and played an integral role in the development of the company’s long-range strategic plan.

Danny Meyer's Parental Leave Plan Goes Into Action

Danny Meyer is at it again. His Union Square Hospitality Group (USHG) has been an industry pioneer, from eliminating tips and raising wages to offering benefits like insurance and paid time-off. Now, as a national debate ensues around maternity and paternity leave, USHG once again takes the lead.

The Ranch Malibu Names Geri Miller Master Gardener

The Ranch, a healthy lifestyle company featuring results-oriented wellness and meal delivery programs, announced that Geri Miller is joining the team to manage The Ranch Malibu’s 2 acre onsite certified organic garden.

Familiar Face Named President of O’Charley’s

American Blue Ribbon Holdings, LLC, a leading owner, operator and franchisor of restaurant concepts throughout the U.S., announced the appointment of William E. (Eddie) Hall as president of its O’Charley’s restaurant group.

Boston's Names Mo Boutara VP of Development & Franchise Sales

Boston’s Restaurant & Sports Bar (Boston’s), a Dallas-based casual dining concept that combines a family-friendly restaurant and sports bar under one roof, announced that Mo Boutara will be the new Vice President of Development and Franchise Sales.

National Restaurant Association Hires New VP of Communications

The National Restaurant Association announced the hiring of Leslie Shedd as the newest member of the Association’s growing communications team. Shedd will serve as the Vice President of Communications, working with the communications team to expand the Association’s presence both in traditional and new media.

Kansas Restaurant & Hospitality Association Launches Video Series

Mize Houser & Company, PA., a regional accounting and consulting firm focused on providing accounting, payroll and financial services to restaurants and hotels announces the launch of the Mize Houser Minutes, an online series of educational videos produced in cooperation with the Kansas Restaurant & Hospitality Association.

Exploring Culinary Innovation with The Culinary Institute of America

When one thinks of culinary innovation, it is often exciting new dishes and creative restaurant concepts that come to mind. But I believe that culinary innovation is about far more than that; it is also about having the bravery and creativity to approach daily operational challenges in new ways.