Dining at its finest is found in dramatic outdoor settings that simply cannot be replicated within the confines of a walled and roofed structure. Even the most opulent interior design fails to achieve the splendor of a desert sunset, and no amount of indoor originality can compare to the liberating rooftop view of a cityscape or the simple pleasures of dining alongside a gently lapping river.
On February 20th, the Women’s Foodservice Forum (WFF) brought more than 30 women executives from the foodservice industry to the White House to forge a strategic alliance between key business leaders and the White House.
The cliché that too many cooks may spoil the soup ironically doesn’t always apply to restaurant operations. A lot of cooks—and in this business those cooks can be restaurant operators, investors, or indeed the chefs—can make the restaurant run more smoothly, have greater financial backing, and lead to expansion.
Ralph Brennan personifies fine food and New Orleans charm, easily qualifying him as the perfect ambassador for The Big Easy. As one of America’s leading restaurateurs, Brennan heads The Ralph Brennan Restaurant Group, which boasts such well-received New Orleans concepts as Red Fish Grill, Ralph’s on the Park, Heritage Grill, café b, Café NOMA, and Ralph Brennan Catering & Events.
Sally SmithTitle: President and chief executiveAge:54Concept, headquarters location: Buffalo Wild Wings, Minneapolis, MNNumber of Units: More than 840 restaurantsHometown: Grand Forks, North DakotaEducation: University of North Dakota with a Bachelor of Science in Business Administration and Accounting.
Bleu Restaurant & Lounge is inside the Westin Hotel in downtown Memphis, Tennessee, but is not a part of it.And making that point to consumers has been a huge part of the marketing for this 11-month old restaurant.
Franchising is on the horizon for an Ohio gastropub.Bar 145 opened in Toledo in May 2011 and will open its second corporate store this fall. The first franchise location will likely open around 18 months after that.
The Women's Foodservice Forum's (WFF) annual Exective Summit kicked off last night, starting with a panel discussion with industry insiders Jean Birch, president of IHOP Restaurants; John Buckles, executive vice president of sales and marketing for Ventura Foods; and Hala Moddelmog, president of Arby's Restaurant Group.
What’s InsideDesserts: Just the right sizeSteps to the futureThe kid-approved taste panelAn inviting children’s menu can be the difference between frequent family diners and parents who limit their visits to nights the babysitter is available.
What’s InsideStepping into leadershipWhere women stand todayA look at leading full-service restaurant CEOsThe future for women in chargeBack when Nixon was president and “The Brady Bunch” enjoyed its original run on television, a teenage Julia Stewart was handing out pancake-shaped menus at a San Diego IHOP.
What’s InsideThe Voice of ReasonBecoming debt-freeMentor and coachRestaurant leadership has undergone some big changes over the past quarter century.As the foodservice business grows more complicated and global, executives find themselves broadening their areas of expertise and digging deeper into an ever-expanding toolbox of skills to meet a mushrooming mass of daily challenges.
What’s InsideHigh turnover is reality of the businessDon't overlook behavioral assessmentsCultural tone starts at the topBe sure to talk and listen'Retention is all about developing internal talent'5 Recruiting Best Practices5 Retention Best PracticesIn an industry routinely tested by employee turnover, legislative mandates, and heated competition, restaurant operators big and small confront an ever-pressing challenge: attracting top talent and keeping that talent in the fold.
Nashville is a city known for its plethora of steakhouses, but that didn't stop Chris Hyndman from opening another.The president and CEO of M Street Entertainment Group, he opened Kayne Prime in Nashville in April 2011.
Having endured four months in bankruptcy, Bugaboo Creek Steak House is back with new ownership, new food, décor and marketing.Christopher Campbell took over as president in April 2011, and is now ready to let consumers know that the chain’s 13 locations—known as lodges—are not only open for business, but for better business.