Eric Wyatt promoted to chief executive officer, replacing Frances Allen.
Jack In the Box has come a long way from its start as a tiny roadside drive-thru in San Diego serving hamburgers for 18 cents.
Veteran UK foodservice designer will work on development for product suite.
As director of food and beverage technology for Topgolf, Clif Geisler has arguably one of the coolest jobs in foodservice.
Will oversee global management of Hobart, Baxter, Vulcan and more.
Jill Horst is the very embodiment of the motto used by the department she heads.
Will robots really revolutionize restaurants? New products point to yes, while some notable closings raise questions.
Andrey Teleguz, founder and principal of SCOPOS Hospitality Group, epitomizes the American Dream.
Lorn Hagar began Hagar Restaurant Service, a factory-authorized warranty and repair service provider for more than 200 manufacturers, in Oklahoma City 63 years ago, working from his garage until opening the first shop in 1971.
Nineteen years ago, Patricia Bible made a choice. When her husband Tim died unexpectedly, she could have sold KaTom Restaurant Supply, the company the couple started out of their garage in 1987.
Jim Sherman, director of sales at Vulcan Food Equipment, experienced first-hand the dedication to customer service and thoroughness Curtis Restaurant Equipment brings to the table when working together on a renovation of the kitchen and demonstration restaurant at Lane Community College in Eugene, Ore.
Meet the woman taking the lead at the industry’s top equipment dealer.