Sales increase despite visits remaining flat.
Stronger same-stores sales and customer traffic levels drive a moderate boost in the National Restaurant Association's monthly index.
Specht-Palmert takes over as CEO for the Wisconsin-based sandwich chain.
Foodservice equipment industry veteran Turner joins the Pennsylvania-based dealer.
Cottrell becomes vice president of international sales for the foodservice equipment manufacturer.
Thomas Macrina, CEC, CCA, AAC, re-elected president.
Eadon replaces the retiring Clark.
Former T.G.I. Friday's executive Rivera joins the casual dining chain.
Celebrity chef Paula Deen opened a new restaurant concept in the Smoky Mountains. Located on The Island in Pigeon Forge near Great Smoky Mountains National Park, Paula Deen’s Family Kitchen serves breakfast, lunch and dinner.
Former CEO of Honeywell International Inc. selected to lead RTI board after the acquisition.
Arcos Dorados, which franchises McDonald’s restaurants in 20 Latin American and Caribbean countries, introduced new condiment tables at its Mexican locations.
The Big Salad’s newest location at the University of Michigan (UM) Hospital Café on the Ann Arbor campus represents the blooming concept’s seventh unit system wide. Working with Aramark International, the hospital’s contract foodservice provider, The Big Salad currently operates a gourmet salad bar where customers can create their own salad. They have plans to open a freestanding counter service location to serve gourmet wraps and salads while also adding a selection of healthy fruit smoothies.
Move over chicken fingers and fries. Kids’ menus have grown up with more inventive and healthier dishes than ever before. From miniature versions of regular menu items to those incorporating more fresh fruits and vegetables as well as gluten- and allergen-free offerings, little ones have it good when dining out these days.
Best known as a place for celebrations, this fondue concept is shifting its menu and updating its look to encourage more frequent visits.
Danville, Pa.-based Geisinger Medical Center provides healthcare services to more than 2 million residents in central and northeast Pennsylvania, as it has for the past 100 years. In January 2013, Geisinger Medical Center debuted the first portion of a two-phase improvement project to give foodservice a much-needed boost. The 350-seat Atrium Café, located on the campus’s Hospital for Advanced Medicine, replaced 3 operations. The scatter-system servery features stations for pizza, entrées, grill items, salads and sushi. A convenience store also operates within the servery. Since its opening, participation on the 8,000-employee campus increased 35 percent.
