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Dean Corbett hasn’t recorded an episode of “Secrets of Louisville Chefs” in years, but at least weekly, customers tell him, “‘I saw you on ‘Secrets’ yesterday, and you were so funny,” he says. The chef-owner of Corbett’s: An American Place, and Equus & Jack’s Lounge in Louisville appeared as a guest chef on the weekly show, now playing in reruns. “That staying power is the real beauty of having an actual show.”

Chains offer few options at units: study

Many restaurant chains now invite store-level managers to buy a stake in their units, but how about equity in the parent concern?

Bags packed? Travel plans checked? Appointments and networking strategy finally set? Don’t forget that other key piece of preparation for the RLC: The checklist of what you intend to learn.

I recently read an interesting article on Absence Management. In short, the author documented the high cost of employee absenteeism and the relatively low cost of incentives to keep employees on the job.

The winners of the 2014 Leaders in Foodservice Awards received plaques and applause in Grapevine, Texas, on Wednesday, the last day of FARE.

Tis the season for giving...especially to those less fortunate than ourselves.

In the ever-pressing quest for more traffic, some operators broke new ground.

In a previous post, we introduced our prepaid expenses system, which allows you to spread an expense over the accounting periods to which it applies, rather than it appearing in just the period it's paid or invoiced.

Burger King and Tim Hortons’ parent firm—and the world’s third-largest restaurant group—sees comps and revenues rise in the first full quarter since its inception.

There are two main species of coffee: robusta and arabica.

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