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operations

Spell it like it is

 By Bill Main on Jul. 12, 2000

Is your host or hostess making a good first impression? By pronouncing the names of guests correctly, this impression can be improved. Try this idea.

Nominations Open For 2012 Produce Excellence in Foodservice Awards

 By Restaurant Business Staff on Nov. 15, 2011

WASHINGTON, D.C. (November 15, 2011)—The United Fresh Foundation is looking for nominations for the upcoming 2012 Produce Excellence in Foodservice Awards...

It ain't about the food

By Bill Main on Oct. 17, 2001

Marketing is one of the least understood disciplines in foodservice. Your brand image and brand integrity are delicate, fragile images in the mind of your customer.

The week in ideas, March 12, 2012

By Restaurant Business Staff on Mar. 12, 2012

Yellow is the new green. Restaurants in Harrisburg hire cops. And sushi takes an assembly-line approach.

Karen Willison

By Restaurant Business Staff on Jan. 15, 2003

First taste of restaurant work came at 15, waiting tables at a Steak & Ale.

Taco Cabana: From street to plate

By Patricia Cobe on Aug. 01, 2012

From their headquarters in San Antonio, Texas, Taco Cabana’s culinary team—Diego Galicia, R&D coordinator, and Walter “Smokey” Waters, executive...

ID Innovator of the Year Ben E. Keith Foods: Improving Perfection

By Restaurant Business Staff on Nov. 24, 2003

Ben E. Keith Foods of Fort Worth, Texas has shown that perfection can be improved. Respected as an industry leader on many levels and a keystone of the...

Operations

2013 equipment round-up

By Restaurant Business Staff on Dec. 01, 2012

High-tech or not-so-high tech, this year’s crop of new equipment is bound to ease both back-of-house and front-of-house operations.

White Named Sysco Exec V-P in Calgary

By Restaurant Business Staff on May 21, 2004

HOUSTON - Randy J. White has been named executive vice president of Sysco Food Services of Calgary, Alberta, reported the corporate headquarters based here...

What is “healthy” now?

By Joan M. Lang on May 01, 2013

As an entrant into the booming fast-casual segment, LYFE Kitchen brings some serious culinary cred to the table, but it’s also rapidly becoming a standard-bearer for a whole new definition of “health food.”

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