New director of marketing.
Private equity firm ACON Investments divests the 32-unit pizza and entertainment chain.
Michigan-based foodservice equipment dealer promotes longtime associate Ziolkowski.
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...
The Commerce Department reported weak September retail sales but restaurants enjoyed a fair increase. First-time jobless claims fell to a 14-year low. The Sysco/U.S. Foods merger may have hit a stumbling block. Malcolm Knapp is optimistic about casual restaurant sales. McDonald’s is still searching for answers.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...
Gale Gand is a nationally acclaimed pastry chef, restaurateur, cookbook author, television personality, root beer maker, and mom. She is the executive pastry chef and partner of Chicago-based Tru, with Rich Melman and culinary partner Rick Tramonto. She was recognized in 2001 as Outstanding Pastry Chef by The James Beard Foundation.
Gale Gand: Yes, if they love it and get as much satisfaction out of it as I do. I really found my calling when I got into food and restaurants. I hope they find theirs. But I'm always encouraging them to have a career in wine making so mommy can have a free place in Napa when she retires!
Gale Gand: Probably teaching, teaching art I think. I have a BFA and really get excited when I lead art classes at my kids' schools.
Gale Gand: Gardening (yawn), collecting old cook books, postcard collecting (mostly food images or recipes cards), collecting old pie tins and bakeware, old cooking brochures, chocolate labels, sewing, drawing, collecting old children's books, playing folk music with my kids and family and cooking (duh). I also like hunting for the best BLT, fried chicken and Caesar salad in the world, staging in pastry kitchens and bakeries in France, and working on goat farms to learn to make goat cheese.
Gale Gand: Checking out bakeries, small ones, big ones, ethnic ones, and old fashion ones. Any bakery, really.
Gale Gand: Probably my grandmother's rolling pin.
Gale Gand: I was a waitress, and just loved it. I loved nurturing the customers, teaching them about the menu items and where the ingredients came from; helping them choose what paired well and serving the food was like a dance to me. I went on to wash dishes, check coats, work the door, answer phones, be a line cook a pastry cook, a sous chef, and voila! That's how you make a restaurateur!
Gale Gand: When someone asks you if you can do something always say "yes," whether you know how to do it or not. You'll figure it out eventually. That's how to push you to grow. And ALWAYS wear comfortable shoes.