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...
Beth is the founder of Equipment Dynamics, Inc. (EDI), a kitchen design and equipment provider for restaurants, caterers, private clubs, city institutions and casinos. EDI has a number of long-lasting, high-profile clients, including more than 70 Lettuce Entertain You restaurants; James Beard Award winner Shawn McLain; Mike Ditka; Sweet Baby Ray's, and the Art Institute of Chicago’s Modern Wing. EDI also specializes in initial prototype development — clients there include Gordon Biersch, Maggiano’s, Corner Bakery, Big Bowl, Wow Bao, CPK ASAP, Kona Grill, Go Roma Italian Kitchen, and La Madia.
Beth Kuczera: Two things: getting to that design that finally works, even in the worst of leftover kitchen spaces and passing health department inspections.
Beth Kuczera: Feeding the hungry, primarily right here in my home city of Chicago. I have seen such great food, and conversely great waste — this helps me to balance the scales.
Beth Kuczera: Go big or stay home.
Beth Kuczera: Just one? Do the right thing and the rest takes care of itself.
Beth Kuczera: Dish room at Michigan State University. This job made me WANT to study.
Beth Kuczera: The twists and turns, the bumps and bruises of the path can in no way diminish the genuine joy and gratitude for today’s opportunities. This is a great way to make a living — count me as a yes!
Click here to read part one of the interview with Beth Kuczera.
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