Olga’s Kitchen, a Troy, Michigan–based concept, is setting up the groundwork to expand into new markets. This approach is centered on updated menus, modern stores away from big malls, and offering WiFi as a modern amenity. But its WiFi goes beyond just having a wireless signal; Olga’s WiFi builds a deeper connection with its guests. […]
The Dairy Queen Operators’ Association and Cooperative announced the appointment of Josh Schmieg as its executive director effective January 1. Schmieg succeeds Harris Cooper, who after 20 years of service to the DQOA/DQOC elected to step down as its executive director on December 31. Cooper will maintain an active role with both companies as a […]
On January 3, revisions to PCI Security Standards became effective for foodservice operations, providing guidelines to help prevent compromised credit card information in restaurants. To help restaurants secure their business information, Cintas Corporation released a list of the five most common document management-related issues in foodservice with tips for helping restaurateurs improve business document handling. […]
Fast-casual restaurant chain Zoës Kitchen announced that Kevin Miles was promoted to chief operating officer, a new position for Zoës. "Kevin has consistently demonstrated his strong leadership skills and ability to get at the heart of what makes operations successful,” says chairman and CEO Greg Dollarhyde. “His commitment and ability to guide and inspire others […]
MIAMI — Business in the quick-serve industry is finally trending up, and with lending becoming increasingly available to operators, franchisors may soon find themselves with more prospective franchisees clamoring to get on board with their brand. In order to accommodate franchise growth, two law experts say there are several things franchisors should do to make […]
Sam Naficy, president and CEO of DTT, announced all-time best earnings in 2010. DTT experienced significant year-over-year growth, culminating in its best quarter ever, Q4 2010. Attributed directly to its quality technology and products, the marketplace has further validated the leadership position for DTT’s video surveillance, loss prevention, and operational auditing services. In the last […]
The Cornell Center for Hospitality Research (CHR) issued its 2010 Annual Report, which chronicles the CHR’s multifaceted efforts to promote and share top-level research-based knowledge with the hospitality industry. The report lists the Center’s many roundtables, webcasts, and publications, as well as its participation in numerous industry conferences. “This was a busy year,” says Professor […]
Kettle Cuisine, maker of refrigerated and frozen premium soups, chilis, chowders, and stews in both bulk and single-serving formats, received Level 2 Safe Quality Food (SQF) Certification from the SQF institute. The SQF Certification is widely considered to be the food manufacturing industry’s most comprehensive certification. The SQF Institute is a division of the Food […]
Although health insurance is a commonly offered benefit, there is a notable lack of research on whether providing insurance affects workers' job behavior or performance. A new study from the Cornell Center for Hospitality Research (CHR) examines the effects of having health insurance on four issues relating to workers' job characteristics: job anxiety, tardiness, absenteeism, and […]
Credit card processing fees have always been a necessary evil for quick-serve operators, especially in an age when plastic money is increasingly becoming the norm. But one online service thinks it can help at least keep those fees to a minimum. FeeFighters, which launched last spring, is a free online engine that compares credit card […]
In an effort to participate in Michelle Obama’s “Let’s Move!” campaign against the rising childhood obesity epidemic, New York City–based fast casual Chop’t Creative Salad Company announced that it is partnering with a nonprofit that brings healthier food alternatives to New York City public schools. Colin McCabe, cofounder of Chop’t, says that through the partnership […]
Customer service is of the utmost importance to most restaurant brands, and in the age of technology like smartphones and iPads, some are finding that customer service can be improved just minutes after a guest visit. Mobile systems provider On the Spot Systems’ survey solution, Survey on the Spot, is one tool that takes advantage […]
The Manitowoc Company Inc. announced that it signed a definitive agreement for the divestiture of its Kysor/Warren and Kysor/Warren de Mexico businesses (“Kysor/Warren”) to Lennox International for a value of approximately $138 million, subject to a post-closing working capital adjustment. “Over the last several years, Manitowoc has built a strong portfolio of leading brands serving […]
Between tracking food costs, trying to bring in more cash-strapped customers, and abiding by the new health care requirements, proper hiring practices can fall by the wayside on the list of day-to-day tasks operators face. But one wrong hire can have devastating consequences. Best-case scenario: They quit in a week, wasting your time and money. […]
Cleanliness, so the expression goes, is next to godliness, and while no expert would elevate the need for a tidy restaurant to the realm of spiritual enlightenment, many are passionate about one point: Now is not the time to slack on the suds. According to a recent retail consumer study performed by M/A/R/C Research and […]
A couple of years ago, Michael Oshman found a full line of foodservice packaging that claimed to biodegrade in landfills more quickly than any other plastic on the market. “It was like, ‘This is the product that we've been waiting for,’” says Oshman, who has been executive director of the Green Restaurant Association (GRA) since […]
Twenty years ago brands were concerned with total quality management. Then along came customer satisfaction management. Recently, some organizations have begun talking about managing the customers’ experience. This is an advanced view that suggests that what really dictates whether the customer will be a long-term asset is how he felt during his total experience at […]
It is nearly 11 p.m. and Samantha Kelly is far from calling it a day. A freshman at Temple University in Philadelphia, Kelly closes her books, grabs her bag, and meets up with friends at the student center, where a Burger King is open until midnight. “We plan it all the time,” Kelly says. “We […]
In February, Subway announced Thys (pronounced Tice) J. Van Hout as the company’s new chief technology officer. Van Hout seized the opportunity to work with the international restaurant chain for a variety of reasons, the least of which include “leveraging technology to enhance the Subway experience at the store level and help increase franchisee profitability.” […]
According to industry experts, employees most likely to steal or treat cash handling carelessly are those in the lowest income strata with the greatest access to cash, who tend not to stay with one employer for very long. In short: a typical quick-service employee. To catch an employee stealing is challenging, costly, and time-consuming, and […]
Appraisals often are associated with annoyance—the mere thought of paying good money for someone to come into your restaurant and snoop around everything from the kitchen to your bookkeeping makes many operators cringe. But these valuations are a necessary part of doing business, particularly in the fast-food arena, where changes like the expiration of leases […]
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