Individuals influencing the direction of the restaurant industry


Denny Post's read on the market

Denny Post, CEO of the Red Robin full-service burger chain, assumed the post in August after discussing the brand’s mission with members of the company’s board.


Cashing in on bargaining chips

Elie Khoury knows what his company brings to the negotiating table. CEO Khoury himself is a former chain executive with a history of growing brands.

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

As much as Aziz Hashim loves franchising, the one-time electrical engineer has never warmed to the risk factor, starting with the lone KFC he opened in his 20s.

Ed Doherty insists his success as a restaurant franchisee is a tale of phenomenal luck, starting with the purchase of his first restaurants in 1985.

Executives of some big-time brands have jumped ship to steer operations at the smaller guys. Here’s a look at why.

Chef Robert Irvine and Jon Taffer spoke at NRA Show 2016 on the most common challenges for restaurateurs.

Storytelling, innovation key to building standout food and beverage programs

Tax reform and NLRB joint employer ruling top priorities for NRA

This year’s Gold Plate Award recipient is Rafi Taherian, associate vice president, Yale Hospitality, Yale University.

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