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Executive Insights

Stephen Goglia Named CEO of David Burke Group

Chef David Burke, the founder and creator of leading upscale hospitality firm the David Burke Group is excited to announce the appointment of current President, Stephen Goglia, to the additional position of CEO.

Restaurant Operator Innovations Awards Nominations Now Open

The National Restaurant Association (NRA) is now accepting nominations for the third annual Operator Innovations Awards (OI Awards). The awards celebrate restaurant operators that are transforming the industry with extraordinary creativity and commitment to innovation and excellence in execution.

ACF President Awarded Antonin Carême Medal

Thomas Macrina, CEC, CCA, HGT, AAC, American Culinary Federation’s (ACF) national president, was recognized along with five other culinary industry advocates with the Antonin Carême Medal, November 3, at Monterey Marriott, Monterey, California, for their contributions to the culinary profession.

FSR to Feature Rising Stars

In a rapidly changing environment, FSR is excited to focus on 40 professionals under 40 that are making a name for themselves. The March issue will focus on the rising stars of the food service industry under 40 years old.

NRA’s Marketing Executive Group to Discuss Strategy, Trends

The National Restaurant Association’s Marketing Executive Group (MEG) is gearing up for its bi-annual conference-taking place at the Hyatt Grand in Downtown Denver on October 23 and 24.The two-day summit will feature back-to-back workshops and symposiums including nearly a dozen sessions covering everything from social media to brand development as well as panel discussions, industry keynote addresses, and plenty of networking opportunities.

Outback Steakhouse Outlasts the Down Under Fad

Celebrating its 25th anniversary, Outback knows when to go new—introducing updated designs, healthy menu options, and new flavor profiles—and when to stay true to its concept, culture, and proven leadership.

A Salute to Spirited Pairings

Even a chef admired the world over can discover new talents. In the midst of a landmark year, Chef Daniel Boulud discusses the 20th anniversary of New York’s iconic restaurant Daniel, the renovation and reopening this month of Midtown’s elegant French-American bistro—db bistro moderne, next month’s release of his new cookbook—Daniel: My French Cuisine, and his unique partnership with The Dalmore Distillery, which resulted in the first bespoke Single Malt Scotch Whisky created in collaboration with a Michelin-starred chef.

El Centro D.F. Taqueria & Tequileria Unveils Georgetown Location in August

El Centro D.F. will open a second location of its vibrant Taqueria and Tequileria at 1218 Wisconsin Avenue, NW, 20007 in Georgetown in mid-August.  Renowned chef and restaurateur Richard Sandoval is working with chef Juan Romero to showcase his popular Mexican comfort food, full of authentic flavors found throughout his homeland.

NRA Pledges Support to Make Operators More Profitable

Phil Kafarakis, NRA's chief innovation and member advancement officer, discusses opportunities to bring more value to members.Name: Phil Kafarakis Age: 55 Title: Chief Innovation and Member Advancement Officer for the National Restaurant Association Hometown: Silver Springs, Maryland Hobbies: Extreme sporter; Tough Mudder; avid reader of business books and newspapers Education: Bachelor of Science in Business Administration from Northern Arizona University; International Executive MBA from the McDonough School of Business at Georgetown University Favorite Cuisine: Mexican Personal: Married, with four grown children Favorite Sports Teams: Baltimore Ravens; Georgetown Hoya's basketball team; Panathinaikos F.

FSR 50: Five Segments, Fifty Leaders

The FSR 50 salutes top performers whose 2012 revenues led the industry across five segments of the full-service restaurant industry: Casual Dining; Family Dining; Upscale Dining; Restaurant Groups; and Independent Operators.