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Peter Romeo

Editor at Large

Articles by
Peter Romeo

Page 194

Small plates from the first day of the Restaurant Leadership Conference

It’s a little-known rule of physics: Put a group of restaurant leaders in a room and you’ll get an unvarnished picture of the business. Pull almost 1,800 of them together, as we did at the Restaurant Leadership Conference, and you quickly learn what they see as the opportunities and challenges, the hype and the real successes.

Pat Cobe recipient of International Foodservice Editorial Council's Betty Award

Restaurant Business senior editor Pat Cobe has been named the 2012 recipient of the International Foodservice Editorial Council’s top honor, the Betty Award.

Once the intruders find a way into the technology of a certain chain, they’ll proceed franchisee by franchisee or restaurant by restaurant.

Imagine if the course of food trends was reversed and home kitchens suddenly became the source of the best and most interesting culinary ideas. In that alternate reality, restaurants would be the followers, not the innovators, hoping to catch up with customers who were routinely more inventive and advanced.

The seat assigned to Frank Steed at the Republican National Convention was reported by Bloomberg News to be the worst in the 21,000-person arena.

The formidable Duane Reade drugstore chain is stepping up its challenge to restaurants by including a made-to-order salad station in its latest store.

If regulators really want to lessen fast food’s impact on obesity, they should mandate Kenny G playlists and dimmer switches for McDonald’s and the like. Or at least that’s the implication of a new study on ambiance’s influence on calorie consumption.

Easing military vets into jobs or franchising opportunities isn’t the only way restaurant chains are helping those who served. Chipotle, for instance, is...

The industry’s division over the feasibility of pending menu labeling rules was underscored Tuesday when an alternative plan was put forth with the support of a newly formed restaurant trade group.

If you fantasize about selling the restaurant and spending the rest of summer at the beach, a new study provides a pinprick of reality about the payout you can expect.

Secretly sniffing your pits to see if that’s the source of the aroma crinkling guests’ noses? It’s probably not your hygiene, Bunky. A new listing of the most atrocious restaurant odors suggests you follow your nose to the back of the house, or even out the back door.

The publicity benefits of hiring military vets may be as obvious as this story. But many restaurant leaders have a more vivid reminder of the business payback. All they have to do is think of their executive teams past and present—if not their own resumes.