Combining delicious food, energy efficiency and environmental responsibility, the BOWLS concept is on target with today’s trends.
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The attitudes and actions that lead to true success are crystal clear.
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You’d be surprised by what’s become of past Kitchen Innovations Award recipients. Examples are innovative and inspiring.
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Mimi’s Café, the French-inspired casual-dining chain founded in 1978 and currently owned by Bob Evans Farms, will soon have a new French parent. Bob Evans has entered into a definitive agreement to sell the 145-unit chain for $50 million to LeDuff America.Mimi’s Café, established by a World War II veteran who loved his time in…
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Shortly after Middleby Corp. announced Dec. 31, 2012, that it purchased Viking Range for $380 million in cash, FER Publisher/Research Editor Robin Ashton called Middleby Chairman and CEO Selim Bassoul to check on the thinking behind the deal. The phone call turned into a broad discussion not only of the rationale and plans for Viking,…
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Greater efficiency—from equipment, kitchen design and layout, employees and even customers themselves—is the key to growth in 2014.
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Innovative “pizza” concept is the 2013 winner of the Foodservice Pioneering Concept competition.
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It used to be that only a handful of the strongest U.S. chains were international. Today, that number tops 170. Should you be among them?
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Discover concepts, designs and inspiration in the exhibit hall and seminar rooms at the high-powered Int’l. Hotel, Motel + Restaurant Show.
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Eleven innovative products from a field of nearly 40 items took top honors in FER’s 2013 Smallwares & Tabletop Awards.
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The international hospitality exhibition for the Hotel, Restaurant, Catering (HoReCa) and Retail industries opens next month in Milan, Italy.
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Energy efficiency, conservation strategies top takeaways at FER’s 2013 MUFES for Noncommercial Operators and Emerging Chains.
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