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Dana Tanyeri

Articles by
Dana Tanyeri

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How to stay union-free

Unions are looking hard at the restaurant industry and apparently seeing opportunities for the organized labor cause.

The customer is no longer always right

A growing cadre of restaurants is just saying no to diners and the traditional “customer is always right” modus operandi. They’re saying no to kids, credit cards and perfume, to cell phones, cameras and to lingering too long. They’re thumbing their noses at the have-it-your-way generation and setting their own rules, despite the considerable risk of offending some guests.

Financing

Buying bankruptcies

“Vulture investing” can be a profitable path to growth. With bankruptcy filings occurring at a steady clip, one company’s distress is another’s opportunity.

Food follies

Food trucks have gone from grease wagon status to uber-cool, next-gen frontier almost overnight. Sure, they've been around a long time and in markets like Portland, Oregon, Los Angeles, New York, Philadelphia, and Austin, Texas, they're a well-entrenched part of the local food scene. But over the past two years—in sync with both the recession and the rise of social media—food trucks have caught the fancy of a whole new group of operators and customers, alike.

Financing

What to do about commodity prices?

With many commodity prices hitting new highs and food costs overall expected to rise by 3 percent to 5 percent this year, many operators recently raised the white flag in their battle to hold the line on menu price increases.

Up close and personal with cheese

They may not admit to being Packer fans, but a growing group of Minnesota chefs are becoming Wisconsin cheese heads. That’s thanks to a cheese-focused...

Incentives: Professional development

Resolved to attract and retain the best people as the industry begins to sputter back to life this year? Providing basic training, competitive pay and good benefits are no-brainers, but for employees with the drive and desire to do more and be more, professional development opportunities can really sweeten the deal. Here’s how some operators do it:

Love connection

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.

Markon Cooperative turns 25

Founded 25 years ago, Markon Cooperative set out to bring the voice of foodservice to the produce community. As the industry's first produce buying group,...

Financing

Checking in on 2010 growth plans

Restaurant Business in January spoke with five emerging chains whose executives shared their companies’ growth plans for 2010.

Marketing grand slams

Standout food and service are great, but not necessarily enough to ensure survival, let alone growth, in this environment. Last rites have been read the past couple of years to plenty of restaurants that did a good job of providing both.

Promoting Portland

When Food Services of America (FSA) fights for its customers, it’s not just about beating back competitors. It’s also about fighting for customers’...

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