Marketing now part of the mix for the company veteran.
Lutz to lead the quick-serve chain's operations and development teams.
Monfort and Spencer assume new roles within the territory.
Menu innovation is neccessary for long-term success but it can create a chain reaction that negatively affects cutomer service. Juan Martinez reviews a few pitfalls and gives his expert advice on how to avoid them.Read more...
How would a $15 per hour minimum wage affect the restaurant industry? Well, the answer depends on who you ask. This week we explore several different theories while taking a look at a variety of other economic indicators and foodservice-related developments.Read more...
Broadline distributor will have annual sales of $65 billion.
Forty three percent of reps report increased consultant activity.
Jimmy Bannos has grown up in the restaurant business, helping his parents in their various ventures in Chicago. In 1985, the Bannos family transformed their neighborhood coffee shop in the jewelry district of Chicago’s Loop into Heaven on Seven, following Jimmy Bannos’ experimentation with Creole cooking and extensive travel and study in New Orleans. Today, 26 years later, the restaurant still stands as one of Chicago’s premier Cajun eateries. Bannos was inducted in to the Chicago Chef’s Hall of Fame in 2007. His newest restaurant The Purple Pig, where his son Jimmy Bannos Jr. serves as executive chef, was named one of the ten best new restaurants for 2010 by Bon Appetit, and has won multiple other accolades for its food and wine selection.
Jimmy Bannos: I've been in the restaurant business for over 40 years and I can't wait to go to work every day.
Jimmy Bannos: My son Jimmy is my partner and executive chef at The Purple Pig. He is a fourth generation chef. My daughter works at the original Heaven on Seven along with my wife Annamarie and my nephew, Anthony Schittino. My other nephew, Andrew Bannos, is the manager at my Naperville, Ill., Heaven on Seven. My niece, Patrice Schittino, is a host at Heaven on Seven on Rush.
Jimmy Bannos: My father was my mentor. I got to work side by side with my father from ages of nine and 20 at a little diner we had. He and I worked together for another 17 years at Heaven on Seven. I used to go fishing a lot with my dad. Nowadays, I'm good for about an hour, maybe two, but after that, I can't sit still. Also, Paul Prudhomme is a mentor. I'm still in touch with Paul and just talking to him is an inspiration.
Jimmy Bannos: Both my grandmothers and definitely my mother. They were all unbelievable cooks.
Jimmy Bannos: I admire all the partners I'm involved with because we are all on the same page and respect each other.
Jimmy Bannos: When I travel I love to check out all the restaurants in the city. Growing up, we would drive to Florida each year and we would go to see family in Biloxi, Miss. That was always a feast — fried catfish, crabs — any seafood in Biloxi was awesome.
Jimmy Bannos: I wouldn't think of doing anything else in my life besides working in the restaurant business.
Jimmy Bannos: Don't ever lose the passion. Keep on reading and traveling, and don't be afraid of hard work and long hours. That's the business.
Jimmy Bannos: The same thing as now — a chef and to own my own restaurant.