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Peter Romeo

Editor at Large

Articles by
Peter Romeo

Page 371

A real labor-cost worry

A Presidential directive to raise managers’ pay is getting far less attention than the push to hike hourlies’ wages, and that’s a head-scratcher.

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

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.

The week’s 5 head-spinning moments: Special acquisitions edition

Reports and speculation about possible restaurant deals merits a look at where M&A lawyers might be making their money next week.

How to talk like a cool restaurateur …

If the staff yells “Nerd alert!” every time you enter the room, read this now.

… And be as smart as a Fox

One by the name of Don shared lessons from a lifetime spent in the business, and how he’s employed them at Firehouse Subs.

5 ideas from the Chain Operators Exchange

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

Swiping a page from Starbucks’ magic book

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

The week’s 5 head-spinning moments

Signs of new concept development for Texas Roadhouse, more revving in the better-pizza category, evidence that Peyton Manning can always wear Papa John’s jersey, Domino's fall in casual dining and more tech talk. Lots, lots more.

9 trends from that other type of food service

A conference for the menu planners at colleges, hospitals, nursing homes and other so-called non-commercial venues provides restaurateurs with rich food for thought.

The week’s 5 head-spinning moments

Neck braces were needed this week after chains signaled a major shift in their value strategies, Panera disclosed intentions to drop its one-size-fits-all mentality and Jack in the Box discovered a lot can happen in a minute, never mind two.

No-break buy in

If a restaurant staff knew how much a broken dish or glass cost to replace, they might be more careful when handling it—especially if they benefited from the savings in breakage.

The week’s 5 head-spinning moments

Chains get real about their food, a different view of mall restaurants’ prospects, giving the French some credit and the high cost of a halo.

  • Page 371