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Restaurant Business Staff

Articles by
Restaurant Business Staff

Page 4
Workforce

Are Starbucks and Howard Schultz really not to blame for the chain's unionization?

Working Lunch: The CEO is quick to shift responsibility to societal trends. So why is the brand making so many operational changes?

Marketing

Restaurant marketing is time-warping back to the future

Restaurant Rewind: Old is new again as chains ranging from Outback to Wendy’s resurrect classic ad themes for another go. So where’s the beef in these new efforts?

Workforce

Does the IRS have another reason for suggesting tip-reporting changes?

Working Lunch: "I see the fine hand of the anti-tipping lobby at play here," says co-host Joe Kefauver.

Operations

Will Chipotle's new concept be the one that gets traction?

Restaurant Rewind: Earlier diversification attempts have been short-lived. Here’s what went wrong in those efforts.

Workforce

Congress' close eye on restaurants has some politicos worried

Working Lunch: The industry is under attack in the political arena, with battles forming on a host of fronts.

Operations

Restaurant Business launches the inaugural GM of the Year Award

This is the restaurant industry’s opportunity to celebrate the general managers who play a key role in operations.

Operations

Restaurants rethink how long their business day should be

Restaurant Rewind: Dayparts are being varied as much as menus these days. The trend started 45 years ago with a brand called Le Peep.

Marketing

How Steak and Ale and Red Lobster invented casual dining

Restaurant Rewind: The graybeards are planning comebacks. Here’s how they changed the game 60 years ago.

Operations

Why ServSafe is under attack in the court of public opinion

Working Lunch: The recent New York Times story was a hit piece. There was so much more that should have been in it.

Financing

Sean Kennedy on California’s Fast Act

Working Lunch: The EVP of public policy for the National Restaurant Association joins the podcast to discuss the legal situation with the controversial law.

Operations

Remember the pandemic? What a difference 3 years make

The restaurant industry is entering a new year with more distance from the bleakest days of the crisis than the calendar might suggest.

Marketing

How restaurants used to yell their identities from the rooftop

Restaurant Rewind: Once upon a time, marketing started literally at the top, with a distinctive color and configuration to a concept's roof. Here's how that practice poses a challenge today.

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