In this presentation, Scott DeFife of the National Restaurant Association discusses such topics as advocacy challenges facing the restaurant industry, healthcare reform, menu labeling, compliance, waste reduction and restaurant tax measures.
Located in the college town of Stillwater, Okla.,
Brooklyn’s Restaurant is staffed primarily
by students. While their schedules are fairly
consistent from week-to-week, managers found it
difficult to handle availability requests and easily
accommodate last minute shift swaps and time off
requests using spreadsheets.
This paper takes a closer look at how changing consumer sentiments and expectations gave rise to the star that is fast casual, and how it continues siphoning market share away from quick service and casual dining.
There's a new food sheriff in town in the form of the federal government's new dietary guidelines, but many restaurants aren't going to find it difficult to offer menu items that meet those guidelines.
While pizza is a favorite choice among diners eating out, a couple of buffet operators say some of their customers — especially parents — are asking for more healthful kids' options, and they're working to meet that demand.
The surprising element of success at Buffalo Wild Wings is not just the restaurant's wings, according to CEO Sally Smith in her BAR Keynote Speech at the National Restaurant Association's 2015 show in Chicago.