Former Benihana executive takes on a new role with the steakhouse chain.
Company also named new marketing and people officers.
Former Earl of Sandwich executive becomes CEO for the emerging fast-casual chain.
Many foodservice professionals often refer to the tabletop as the most important three feet in the house. That's because the tabletop represents the aspect of the foodservice operation that diners interact with most. So it would seem logical, then, that most restaurant and foodservice operators would put in plenty of thought, minding every detail, when developing their tabletops (page 18). Unfortunately, the opposite is often true.Read more...
The concept of co-branding, meaning having two restaurants share the same space, is nothing new. Sometimes it works. Other times it does not. So what’s the difference between successful and unsuccessful co-branding initiatives?Read more...
Knapp-Track says casual chain restaurant comp sales were up again in September. Despite improving sales, Darden stockholders vote in a new board. A report notes that the new tablet ordering systems may not replace employees.Read more...
As the 2014-2015 school year draws to a close, I'd like to share the final outcomes of Nardin Academy's new self-operated foodservice program.Read more...
As FE&S’ 2009 DSR of the Year, Cris Gross has a reputation for excellence in both relationship building and equipment knowledge. A Traverse City, Mich. native, Gross started off as a teenager washing dishes in restaurants around town, quickly moving up the ranks to beverage director and general manager. Staying in his hometown to build a family and his career, Gross later joined Kirchman Bros., an equipment dealership where he again moved up the ranks to run the Traverse City sales territory. Stafford-Smith bought out the small, family-owned business in 1999, and Gross stayed on to continue growing the upper Michigan territory.
Cris Gross: A mentor once told me that you can NEVER back a customer into a corner. No matter how right you think you are, you always have to give them a way out. For me, that is about respect and good customer service.
Cris Gross: I only wish I had time to develop a pastime when on the road, so, I’d have to say calling my kids at night and saying prayers with them before they go to bed is the my favorite thing to do while away. Exploring the local cuisine is a distant second.
Cris Gross: Dishwasher...and I guarantee I’m not the only “Says Who” with that response!
Cris Gross: Absolutely. When I was working in the restaurants and attending flight school, I didn’t ever think I’d end up in foodservice sales. It has been a real privilege to be a part of this industry and have the successes I’ve had in life so far because of it.
Cris Gross: Learn from the best people around you (there are many) in this business. They are all eager to teach you, and if you build strong alliances based on trust and provide your customers with honest, diligent service, success and longevity in this business will follow.
Click here to read part one of the interview with Cris Gross.
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