The user-friendly menu
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.
Danny Meyer on the challenges all leaders face
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.
Operators and their customers who love meat are starting to fork over more money to put protein on the plate. The problem starts with the feed. Cattle are traditionally finished on grain, but farmers looking for larger profits are now growing corn for ethanol instead of animal feed. Cow/calf producers are currently bearing the brunt of higher feed prices.