August 17, 2011
McDonald’s Announces Leadership Moves
McDonald’s Corporation announced several changes to its management line-up.
Farrow Named COO of El Pollo Loco
Restaurant industry veteran Dennis Farrow has taken on the role of COO for El Pollo Loco, Inc.
Loves working overtime
Fill your Cook & Hold before you leave at night and you’ll start the next day with perfectly roasted and held meat. Uses only $1 of electricity per load with no ventilation needed. And it never calls in sick.
Multiconcept Restaurant Operators Rely on Flexibility, Economies of Scale
Multiconcept operators get the best of both worlds. These companies are able to take advantage of the economies of scale and efficiencies characteristic of chain restaurants while also enjoying the local patronage and menu flexibility of independent operators, according to The Top 200 Leading Multiconcept Operators Restaurant Report, published by Technomic, a Chicago-based foodservice research firm.
U.S. Restaurant Counts Down by 9,450 From 2010
U.S. restaurant unit counts declined by 2 percent, a loss of 9,450 restaurants, according to The NPD Group’s Recount. Recount is a census of commercial restaurant locations in the United States compiled in the spring and fall of each year by the market research firm.
FE&S Special Editorial
Facility Design Project: Home Run Inn
Streamlining productivity and ensuring menu consistency in a tightly designed layout allows this company’s casual dining restaurants to compete successfully in one of the most competitive pizzeria markets in the country.
Zittel Named Director of Sales for Carroll Chair and LaCrosse Cooler Companies
Eric Zittel was promoted to director of sales for both Carroll Chair Company and La Cross Cooler Company. He has served in sales for the companies since 2003.
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Smashburger Updates Management Team
Smashburger announced a series of promotions and new hires, including the promotion of Greg Creighton to president from chief operating officer.
Spec Check: Deck Ovens
Deck ovens and pizza operations go hand in hand. Although these ovens have no motor and create natural convection using baffle systems, the units typically offer higher Btu than convection ovens.