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The week’s head-spinning moments: Chipotle insights, madness worries

Steve Ells shares Chipotle’s high-speed formula, Applebee’s joins Starbucks in making recharging news, possible food safety madness resurfaces and where experts say P.F. Chang’s customer data is for sale.


3 trendlettes we’re watching

The beginning of the year brings an outpouring of predictions from industry watchers (including us; we did a whole series, including this one). Here are three that made few if any of those lists, yet are already looking like possible trends for 2015.

Restaurateurs swapped their whites and business suits this week for superhero capes and masks. Here’s a rundown of their exploits.

Check out how restaurateurs are sweetening compensation deals to attract and retain workers.

They’re dynamic and elusive, they’re transforming the workplace, and they might be harder to get than ever. Here, four key employee types—and how to win them over.

Reconsideration of the controversial practice underscores the more moderate approach of the reconstituted board.

A recent study of restaurant bonuses shows a wide range in the incentives paid to staff who soon nabbed positions elsewhere. See the amounts of extra money that failed to retain them.

Ever notice how trends seem to run in circles? Hemlines rise and fall. Disco music made a comeback. Even the VW Bug is back. A menu trend that's currently in vogue — did it really ever leave? — is side dishes.

As though the food business weren't hard enough, some restaurateurs are opting to be innkeepers, too.

NEW YORK - Foodservice operators are looking for food manufacturers and, by association, distributors to provide new products that feature new flavors and...

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