facebook pixal

management

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.

Leadership

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.

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.

The workshop, "Bridging the Gap n Selling to Foodservice and Retail," is sponsored by Iowa State and the Leopold Center for Sustainable Agriculture."Many...

The management transition became effective at the beginning of the month.O'Connor, a member of the ID Editorial Advisory Board, headed the distributorship...

Spinner, who is currently president and coo, a position he has held since May 2005, will assume his new responsibilities on Oct. 1. He will succeed Robert C...

Although the seafood supply has held steady, the industry is struggling to keep up with demand—especially if that supply is mismanaged.

Under the law, sexual harassment includes any unwelcome sexual advance or conduct on the job that creates an intimidating, hostile, or offensive working...

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.

  • Page 116