Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here. MultimediaExclusive ContentFinancing The Tijuana Flats bankruptcy highlights the dangers of menu miscuesThe Bottom Line: The fast-casual chain’s problems following new menu debuts in 2021 and 2022 show that adding new items isn’t always the right idea. Financing For Papa Johns, the CEO departure came at the wrong timeThe Bottom Line: The pizza chain worked to convince franchisees to buy into a massive marketing shift. And then the brand’s CEO left. Leadership Restaurants bring the industry's concerns to CongressNearly 600 operators made their case to lawmakers as part of the National Restaurant Association’s Public Affairs Conference. |
Edit
CHICAGO - The Institute of Food Technologists here has released a food-safety study in which it advises restaurant operators and consumers to pay attention to proper handling, cooking and storage practices to prevent the majority of foodborne illnesses.