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Peter Romeo

Editor at Large

Articles by
Peter Romeo

Page 235
Leadership

Ells to step down as Chipotle CEO

The troubled brand's founder will relinquish his post as soon as a successor is found.

Leadership

Remembering the year’s lost restaurant luminaries

Here are some of the industry standouts who died during the past year, and the legacies they left.

Financing

What the Buffalo Wild Wings deal means for Roark

The private-equity firm often doesn't follow its own guidelines for making acquisitions. Its latest conquest is a case in point.

Arby's, Buffalo Wild Wings to merge

The $2.9 billion purchase of BWW by Roark Capital will turn Arby's Restaurant Group into a two-brand operation headed by Paul Brown.

Financing

What’s the next restaurant chain to be swallowed?

Restaurant dealmaking is at its highest level in 11 years. The transactions record could be shattered if these blockbuster acquisitions, already the subjects of Wall Street speculation, should go down.

Leadership

This week’s 4 head-spinning moments: Points of pride

Sometimes good news can be just as arresting as the bad. Here are a few standout instances, brought to you as a special Thanksgiving edition.

Emerging Brands

Tesla opens foodservice facilities

The newest generation of charging stations for the company's electric cars feature a private lounge.

Operations

This week’s 5 head-spinning moments: McDonald’s tells all

The once secretive burger giant is now freely talking about its turnaround strategy—including what's working and what will take more time.

Financing

Restaurateurs find a 2nd career as financiers

A number of successful individuals and companies are trying the other side of investment negotiations.

Leadership

Meet the least-known successful exec in restaurants

Boyd Hoback oversees two successful chains, including a rare exception to the downturn in casual dining. So who is he?

Leadership

The most successful restaurant exec you've never heard of

The spotlight has missed Boyd Hoback, CEO and president of Good Times Restaurants.

Operations

Great ideas? Not these

In a magazine issue packed with big ideas, it’s only fitting we pause and salute the real stinkers—the notions that were somehow greenlighted instead of prompting hushed comments about the originator seeming so normal otherwise.

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