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Merchants Foodservice: The Sleeping Giant Wakes Up;At 100, Southeast Broadliner Nears $200 Million

For Merchants Foodservice, the erstwhile sleeping giant distributorship based in Hattiesburg, MS, spring came in the mid-1980s, when its management team...

What The Home Depot can teach restaurateurs

The co-founder of The Home Depot volunteered some home-maintenance advice after my phone went dead three times during an interview last week.

Agence France Presse reported this week that the Chinese Ministry of Agriculture had discovered a year ago a deadly strain of bird flu or avian influenza in...

Moto chef and owner Homaro Cantu was so determined to eliminate the need for a human expediter that he opted to create his own software. Now, nine years and many upgrades later, The Matrix is so advanced that it takes the guesswork out of service, from inventory to timing to guest satisfaction. It’s so all-encompassing, he says, that it eliminates the accountability of human error. Read more about it here.

HOUSTON - The FreshPoint product subsidiary of Sysco Corp. will acquire Piranha Produce Inc., while completing the acquisition of Nashville Tomato Inc., the...

Now that every other venue offers big screen TVs and half-price beers, it’s crucial to start building a loyal customer base early through strategic promotions. And there’s still time to snag sports fans, as football fever really heats up with preseason August games.

The menu at Wave, in the W Chicago Hotel, has been a work in progress. Arriving early to the “sharing plates” party, Wave’s basic concept hasn’t changed, but the way it’s presented to customers via the menu has undergone a series of subtle shifts.

In an interview conducted two months after the IPO of Shake Shack, a spin-off he serves as chairman, Meyer shared his take on the challenges of transitioning from entrepreneur to corporate chief.

Assigned to the Hobart and Traulsen product lines, Anti, who was senior consultant with Brandstorm, Anti is responsible for marketing and branded...

The past year reaffirmed that tough times bring many changes in restaurant leadership. Here are four of the most dramatic shifts.

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