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management

Clark Products Adds to Management Team

 By Restaurant Business Staff on Oct. 06, 2008

According to an announcement, the distributorship added John Sengstock as division president of its Indianapolis division, replacing Chris Orbaugh who was...

IFDA Study Tackles Future of Independent Operators

 By Restaurant Business Staff on Mar. 04, 2009

The study, the “Future of the Independent Operator – Implications of Likely change,” includes new insights on operator sourcing dynamics, current...

A&R Wholesale Taps GPS Driver Tracking System

By Restaurant Business Staff on May 22, 2009

The TeleNav Track™ system was tapped as the distributor broadened its product line to help schools, which represent 85 percent of sales, meet changing...

Compass Group to Pay More for Florida Tomatoes, Support Workers' Rights

By Restaurant Business Staff on Sep. 25, 2009

WASHINGTON, DC (Sept. 25)—Compass Group North America is the latest among major foodservice companies to sign a partnership with the Coalition of Immokalee...

Tea is habit forming

By Restaurant Business Staff on Apr. 01, 2010

Deemed an affordable luxury, tea seems recession resistant. Despite record high prices, consumers are still sipping.

Critics...Ya gotta love 'em

By Bill Main on Jan. 04, 1999

Restaurant critics are everywhere. In fact, anyone who dines out fancies him or herself a restaurant critic.

Oil Spill Threatens Gulf Oyster Industry, Livelihoods

By Restaurant Business Staff on Jul. 19, 2010

(July 19, 2010)—Laurentino Cardenas leaned over the edge of his narrow boat, his hands clenched above the murky, green surface of the Gulf of Mexico's...

Sexual harassment

By Bill Main on Jan. 02, 2001

Sexual harassment... those two words conjure up a myriad of images... interns, coke cans, big lawsuits, headaches the size of Texas. In the hospitality industry, we really need to pay attention.

Love connection

By Dana Tanyeri on Feb. 01, 2011

So how to go about the critical matchmaking process? Slowly and methodically, according to franchising experts, who say moving too fast—letting emotion and greed trump diligence and patience—is the most common mistake made by both sides.

Second-hand learning

By Bill Main on Jan. 02, 2002

There never seems to be enough time in the day. The dynamics of foodservice are accelerating. It's impossible to keep up with all the changes in the competition, training methods, technology, inventory, pricing, and customer needs...

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