Because so much of the end product is hunted down on the open seas and then moves through loosely regulated distribution channels before reaching full-service operators, certain types of seafood have always been...
Anything goes in the blogosphere these days, where an estimated 50,000,000 blogs worldwide-you read that right-spew forth a torrent of online opinion 24 hours a day. There's so much to sift through it seems unlikely...
Slowing customer counts and anemic same-store sales comparisons at publicly held casual dining chains have the analysts who follow these stocks concerned. The central problem: rising energy prices devour consumers'...
Brooks didn't originate the Hooters concept. He bought the rights to it in 1984 when Hooters was a single-unit operation in Clearwater, FL. It was primarily a bar then, but began to emphasize food, particularly...
One reason to pay attention to the Consumer Reports study is that its findings are unusually broad-based. Ratings are based on more than 66,000 responses to the magazine's Restaurant Customer Satisfaction Survey...
Restaurant chefs and operators already go to great lengths to support sustainable agriculture and the family farms that practice it. And we're sure they're rooting for Agraria to make it all the way. But some of them...
Every operator knows how important the first point of customer contact can be. In the restaurant business, it's the host or hostess who greets people out front and leads them to their table. In hotels, it's the person...
The McDonald's Happy Meals for Adults program is designed to supply a template for customers who wish to live a balanced, active lifestyle. The idea is that you eat the Asian salad for lunch, then go home, insert the...