Fifty-nine percent of restaurant operators plan to make a capital expenditure in the next six months, according to the survey.
Baja Fresh announced the opening of its newest Baja Fresh Express in Hartsfield-Jackson Atlanta International Airport.
Joe Kim takes on roll for pizza chain.
Q4 2012 met predicted growth.
Awards to be presented in Chicago in May.
White Castle becomes a fourth-generation family business.
Gene Williamson brings long history of tabletop and foodservice experience to HLC Inc.
Officers and board members from across the United States and a variety of executive positions.
As part of a breakfast seminar leading up to The NAFEM Show, FE&S Editor Joe Carbonara moderated a panel discussion addressing energy conservation and sustainability issues in the foodservice industry.
Healthcare segment leads among sub-segments.
Minnow, a raw bar inspired by chef Andrew Carmellini opened in LaGuardia Airport's Terminal D. Carmellini, known for restaurants Locanda Verde and The Dutch, and author of Urban Italian, was brought on by airport restaurateur OTG to create the menu for this new space.
Former consultant and private equity manager Reed Beus takes helm.
In response to the rising popularity of beer within the food and beverage culture, Horseshoe Casino in Hammond, Ind., converted a wine bar into the Sixth Street Bar, a space featuring local craft brews.
Advances in Foodservice Equipment Honored in Industry Award at NRA Show 2013.
Keeping with the restolounge trend, the prolific Los Angeles-based Brosephs Restaurant Group opened Smoke, a high-end steakhouse and finer-dining operation in West Hollywood, Calif.
Former Boston Market and McDonald's executive Andres to take the helm.
With buzzwords like "cleanse" and "detox" circulating in health and wellness communities, the popularity of juice bars continues to rise.
Four execs take on new roles within the organization.
As more companies strive to recruit and retain the best and brightest employees, they are making a renewed commitment to business and industry foodservice operations. Once an afterthought, these operations now embrace major foodservice industry trends including farm to table menus and kiosks that support flexible beverage and dining options during non-peak periods.
Company veterans take on new tasks.
