operations

Consumers put new starters in the game

By Sara Rush Wirth on Mar. 03, 2014

Consumers’ tastes can drastically change in the span of a year—and they did. New research from Washington, D.C.-based newBrandAnalytics found that the starters people buzzed about most in 2013 were almost completely different from the previous year. Only ceviche was a favorite in both 2012 and 2013. Here are the top-five starters of 2013.

Falling into the gender gap

By Kelly Killian on Mar. 04, 2014

Why finding the industry’s female stars is tough.

Leadership

The catalyst

By Kelly Killian on Mar. 04, 2014

Donatos’ chairman is a master at getting things done with equal parts courage and compassion.

Swiping a page from Starbucks’ magic book

By Peter Romeo on Mar. 04, 2014

Its success may seem like hocus pocus, but we’d all do well to learn a few of this company’s tricks.

5 ideas from the Chain Operators Exchange

By Peter Romeo on Mar. 04, 2014

A return to COEX yields some stealable practices from restaurateurs you probably don’t know but should.

Inside République

By Sara Rush Wirth on Mar. 10, 2014

Chef-owners Walter and Margarita Manzke embarked on designing a neighborhood restaurant that transitioned easily from casual breakfasts to high-end dinners.

Driving business indoors

By Patricia Cobe on Mar. 11, 2014

After more than 60 years in business, Sonic adds an indoor prototype for cold-weather markets.

Food

Vying for a slice of the better-pizza pie

By Sara Rush Wirth on Mar. 12, 2014

Big names are grabbing a piece of this hot segment.

The week’s 5 head-spinning moments: Blurred lines edition

By Peter Romeo on Mar. 14, 2014

From c-store hires to tickets replacing reservations and McDonald’s unflinchingly disclosing what it’s selling, the restaurant industry looked at times like it was in a different business.

Workforce

The $15 question

By Steve Brooks on Mar. 17, 2014

In the fight over minimum wage, the restaurant industry faces an elusive, but highly organized challenger.

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