Individuals influencing the direction of the restaurant industry


Get to Know: Chance Carlisle

Why LYFE Kitchen President and CEO Chance Carlisle? He’s juggling franchisor, franchisee and fatherhood.


The synergist: Steve DeSutter

Franchisees are known to worry when their franchisor has multiple and potentially competitive brands in its fold. How do they know the secrets and strengths of their chain won’t be shared with a sister operation, undercutting the distinction of where they’ve plunked considerable money?

Owner Doug Sohn is hanging up his apron (actually, it’s a t-shirt) this October after 14 years behind the counter.

Founder of PCF Management, a Buffalo Wild Wings franchisee, Karim Webb's passion is contagious. Now Chipotle and other concepts are entering the neighborhood.

Southern cuisine has long been characterized as a style of cooking that’s unhealthy. But at Big Jones, a fine-dining restaurant in Chicago, Southern means something entirely different—sustainability, seasonality and history. By focusing on authentic, sustainably-sourced ingredients, Paul Fehribach, executive chef and co-owner of Big Jones, showcases a style of cooking that’s true to the traditions of the dishes he creates.

The South might be just as famous for its hospitality as it is for its food. It’s no surprise, then, to find a warm, neighborhood restaurant with flavor-forward cuisine right in the heart of South Carolina Lowcountry—and that’s exactly what Kevin Johnson, executive chef and owner, has created at The Grocery.

With one foot in HR and the other in marketing, Jensen has the express job of making employees feel good about their positions at Zoës Kitchen, the Plano, Texas-based Mediterranean fast casual with more than 110 units

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

With no food experience beyond his own kitchen but plenty eating less-than-desirable meals on business trips, Saunders saw a niche to fill.

The leader of the successful hunt for Osama bin Laden will share what he’s learned during a career that began in a restaurant and ended in a Cabinet seat.

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