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Sam Smith

Articles by
Sam Smith

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It’s time for single payer

Those strange wind patterns across the nation in early July? It was the collective sigh of relief from the industry as the employer mandate portion of health care reform was delayed a year.

Obamacare: What to know now

There were a lot of clues at the National Restaurant Association Show: The crowds waiting to get into the healthcare reform education sessions. The full schedule the advisors at the NRA healthcare reform knowledge center faced every day. And the looks of frustration and bewilderment on operators’ faces—after they learned more.

Why are you here? In this industry. Running a restaurant. If your only answer is because you like food or, even worse, to make money, you’re setting yourself up for failure.

The annual—slightly off-kilter—gathering of marketing, human resources and operations leaders known as Summer Brand Camp just finished up in Dallas.

This week we look at little ideas to tackle big problems, sticks and carrots for customers and a restaurant that loves its gun owners.

As this issue was going to press, sobering news came across the wires. The Earth, it seems, has passed a milestone.

There were a lot of clues at the National Restaurant Association Show: The crowds waiting to get into the healthcare reform education sessions. The full schedule of the advisors at the NRA healthcare reform knowledge center faced every day.

Starbucks chief Howard Schultz called on restaurateurs who packed his keynote address at the National Restaurant Association to take greater responsibility.

Learn how the LYFE Kitchen team developed and executed their business strategy with guidance from Air Force Colonel John A. Warden III.

Jim Rand, a 32-year veteran of McDonald's who eventually held the title of global chief development officer, was brought into LYFE Kitchen in 2010 to help devise the upstart's real estate strategy.

At LYFE Kitchen's first unit in Palo Alto, California, HR director Chuck Conine started a benefit program for employees. It fit perfectly with the brand: each month crates of fresh fruits and vegetables would be delivered to the restaurant for the employees to take home.

By the time Mike Roberts and crew teamed up with the branding guru Adrienne Weiss, president of Adrienne Weiss Corporation, they had been pitched over 600 names for their fledging concept.

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