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Executive Insights

Lisa Wong is San Antonio's Risk-to-Riches Restaurant Story

When Lisa Wong opened her first restaurant at age 18 with the $7,000 she had saved for college, she knew it was a big risk.Her business partner backed out at the last minute. Nevertheless, Wong overcame the obstacles and led her restaurant, Lisa’s Mexican Restaurant, to success in San Antonio, Texas.

A Michigan Restaurant Group is Out to Give History New Life

Mapping a timeline of the buildings that house Michigan restaurant group Union Joints’ seven concepts is much like chronicling the development of an entire community.You could start with the Baptist church constructed in the 1840s and then note one of the oldest family-owned garages before highlighting the fire hall constructed in 1938.

Willie Degel on Why Politics are Killing Restaurants, and Why He Keeps Fighting

For many people, Willie Degel might be most recognizable from his time as the host of Food Network’s popular series Restaurant Stakeout. But the opinionated, intense, and authentic food professional remains on the front lines of the restaurant industry, a place he says resembles a figurative battlefield these days.

Snooze Wakes Up the Breakfast Scene

There’s a new meaning for “green eggs and ham” in Denver, Colorado, thanks to the commitment one breakfast-centric concept has made to sustainable practices.Founded in 2006 by brothers Jon and Adam Schlegel, Snooze, an A.

Why It's Important to Invest in Food Scientists

For foodservice workers seeking specific culinary skills, it hasn’t been easy to find funding for specialties such as culinary science and meat production. Thanks to the North American Meat Institute, that’s changed.

The Crown Belongs to Commander’s Palace

It was the end of a New Orleans April night at Commander’s Palace and Ti Adelaide Martin was left asking herself a rather wistful question. “I thought to myself, how did I get this gig?” she says.

Restaurateur Randy Dewitt Puts Innovation on the Front Burner

Randy Dewitt can only imagine what this would have felt like 20 years ago. Like many aspiring restaurateurs, his pockets were full of passion and little else.“I just think it’s the coolest foodservice concept to come along in my entire career,” Dewitt says.

Black Bear Diner Names Anita Adams CFO

Black Bear Diner, the rapidly expanding family dining concept headquartered in Redding, California, announced today the addition of restaurant industry veteran Anita Adams as chief financial officer.

Firebirds' Chef Steven Sturm is Stoking the Culinary Flames

Recognized in 2015 by FSR as one of the Top 10 Fastest-Growing Full-Service Chains, Firebirds Wood Fired Grill continues to expand across the country. Founded in 2000 in Charlotte, North Carolina, by restaurateur Dennis Thompson, the 42-unit upscale-polished concept focuses the menu on its namesake wood-fired grill, churning out steaks, chicken, burgers, ribs, seafood, and even vegetable-forward dishes with that signature smoky flavor and slow-cooked appeal.