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Connie Gentry

How Restaurants are Driving Success with Loyalty Programs

Zero to 60 in mere seconds, a claim in the auto industry for years, now speaks to foodservice. Especially if you’re the kind of restaurant operator who feeds on speed to scale, how about going from 1 to 10,000 in under 60 seconds? That would be increasing from one customer connection to reaching 10,000 customers, all in less than a minute.

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Jessica Giesey

The Top 50 Emerging Restaurant Chains

Performance and potential earned restaurants a spot among this year’s FSR 50—that, and the fact that each has a portfolio of fewer than 50 units. We’re talking emergent chains, those that have a growing presence and a penchant for progress, be it defined as menu innovation, sales growth, brand expansion, or community support.

The 21 Best Culinary Schools in America

Culinary educations are evolving to connect foodservice to a bigger worldview that encompasses eating for health and wellness, sustainable practices, and an understanding of entrepreneurial business.

Chef Dominique Crenn Dares All

The poet turned chef started writing poetry at age 4. Now, Dominique Crenn has perfected modernistic cuisine into an artistic experience at Atelier Crenn, where the price to dine starts at $325 per person.

How Cameron Mitchell’s Ethical Approach Fuels a Restaurant Empire

On the afternoon we talked, commotion and activity filled the background setting as Cameron Mitchell’s eponymous restaurant company moved into its new office building. His personal office, which overlooks his beloved hometown, is a far cry from his first “office,” the dining room table in his mother’s condo where he drew up plans for the 1993 opening of Cameron’s of Worthington, the debut restaurant in what’s become the premier upscale-dining empire in Columbus, Ohio.

American Cuisine Can Help Showcase Our Diversity

Where government leaders fail, perhaps chefs will succeed.I think this partly because of something Esther Choi said when we talked for our cover story: “I truly believe,” the chef/owner of m˘okbar told me, “that food is the first element that brings people to be interested in any culture … You fall in love with a cuisine and it opens the door to other aspects of the culture.