catering

U.S. Foods In As Official Food Distributor

By Restaurant Business Staff on Mar. 01, 2010

LAKE ELSINORE, CA (March 2, 2010)—Storm Catering has reached an agreement with U.S. Foods-Corona, signing the food distribution center to be the official...

Tommy Moloney's Meats Signs Distribution Agreement with J. Kings

By Restaurant Business Staff on Jan. 19, 2012

NEW YORK (January 19, 2012 - PRNewswire)—Tommy Moloney's Meats, the largest importer and producer of Irish meat products in the United States, has signed a...

Food

New ripple in off-premise: The take-home prep line

By Peter Romeo on Jun. 13, 2017

Shrink the serving line popularized by Chipotle, make it mobile, and you have the latest way some chains are striving to differentiate their catering options.

Olde England meets Haight-Ashbury

By Restaurant Business Staff on Feb. 01, 1998

Strolling into a McMenamin Pub, you're immediately hit with an atmosphere that is nothing like most of its modern counterparts'.

Raising the bar on takeout

By Restaurant Business Staff on Sep. 11, 2006

Show of hands. Is the food you send out to be eaten off site as good as the stuff people eat at your restaurant? Didn’t think so. It’s not like...

Distributors Continue Growing in Operators’ Minds

By Restaurant Business Staff on May 30, 2008

The recently-released 2008 edition of Foodservice Elite, prepared by Cognitio, Inc., Carmel, IN, and Cannondale Associates, Inc., Wilton, CT, featured more...

Entrepreneur of the month: Robby Kukler

By Restaurant Business Staff on Apr. 01, 2010

Opening the contemporary Southern South City Kitchen with partner and fellow MSU grad Steve Simon was just the first salvo in the culinary conquering of Atlanta.

Leadership

Franchisee of the Month: Mario Contreras

By Dana Tanyeri on Jul. 01, 2012

Venezuelan native Mario Contreras, 32, heads up his own multi-national company, Elbardi International Management, a Charley’s Grilled Subs franchise.

Operations

Chipotle revises its turnaround plan

By Peter Romeo on Oct. 25, 2017

The updates include changes in the chain's catering program, new digital enhancements, and a contribution from a Starbucks veteran who's been brought onboard.

Bigger is not always better

By Bill Main on Apr. 05, 2001

Menus have limited space. Guests have limited attention spans.

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