In January 2018, the James Beard Foundation welcomed Clare Reichenbach as its new chief executive officer. With a background at companies like AMC and the BBC, Reichenbach was no stranger to mission-based organizations, though this was her first foray into the food world.
It’s a devastating pattern, but nonetheless a real one. A member of the restaurant community is lost to suicide or overdose. Shockwaves ripple through. The issue of mental health bubbles to the surface for a moment, but soon the tidal wave of day-to-day work that consumes restaurant employees regains its pull and those feelings are pushed back below the surface.
The first 100 days of a typical chief executive officer usually implies big changes and shake-ups within a company. I’m pleased to say my experience breaks the mold. In all honesty, my initial days as CEO were similar to my last 100 days serving as chief operating officer—a constant whirlwind of activity and never a dull moment, but always aligned in the direction we are heading.
Patrons of any restaurant, whether it’s pizza, fast casual, or fine-dining, expect a few things in exchange for their loyalty and their dollars. First, tasty food. Second, attentive service. Third, WiFi.
On-demand delivery apps have made the biggest shift in the restaurant industry over the last several decades. You could argue the drive thru was the last real innovation to change ordering to such an extent.
Salli Setta started out her career bussing tables at a restaurant she could get to on public transportation. She recognizes now that many people think of restaurant jobs as the in between, but for her, it was the start of a long career with many big moves.
As everyone in the restaurant business knows, the competition for guest dollars is intense. For traditional restaurants, the competitive landscape is complicated by the rise of on-demand formats like ghost restaurants, pop-up dining options and food trucks—a sector that is forecast to grow like wildfire over the next dozen years, from $35 billion to a whopping $365 billion.
We know the restaurant industry is by and large still run by men, but the women who are leading the charge to make change are powerful and they’re making waves. These eight women are shaping the future of the restaurant business.
Tex-Mex is a growing segment in the restaurant industry. While new concepts selling tacos, margaritas, and queso are popping up across the South, there is one brand in particular that has spent the last three and a half decades growing and dominating the Tex-Mex scene in Texas.
The restaurant world is not a place for the fainthearted. The demands of customer service, grueling physical work, and often-chaotic atmosphere can frazzle even the coolest, most collected individuals.
Brinker International, Inc. announces the appointment of Cindy L. Davis and John W. Chidsey to its Board of Directors.Davis is an accomplished executive with a track record of driving innovation and profitable growth globally.
With a history spanning 60 years and more than 70 restaurants, Specialty Restaurants Corporation continues to find a viable recipe for success through its many iterations, ranging from Tiki bars to fine dining.