From the 3,500-unit Arby’s to the 15-unit Big Mama’s and Papa’s Pizzeria, brands large and small alike are expanding their footprints internationally and domestically.
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Chef Ron Lapniewski Jr. will be conducting cooking demonstrations—working with chefs in their own kitchens and at the company’s demo kitchen—and advising on the best tools and equipment based on a location’s menu.
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With inflation at a 40-year high and prices up across the board, competition for consumers’ dollars in restaurants has gotten stiffer.
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Tracie Suter will be responsible for continuing to grow Vulcan’s share within the K-12 market segment through end-user engagement, sales coaching and participation in state School Nutrition Association groups.
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Samantha Borich will develop and deploy company marketing strategies to facilitate scalable growth, optimize sales processes in targeted channels and to end-users and improve the strength and results from the dealer network.
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The restaurant industry saw negative sales growth last month for the first time since February 2021, according to Black Box Financial Intelligence’s latest Restaurant Industry Performance Pulse.
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Dunkin’ says having its own restaurants will allow it “to get closer to day-to-day operations” and test and learn in a controlled environment, leading to better-informed decisions impacting the entire system.
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Chipotle Mexican Grill has ramped up its long-term goal of operating 6,000 restaurants in North America to 7,000 based on the success it’s seeing in small towns.
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LMS Associates will work with Unox in MAFSI Regions 14 and 15, while Cutting Edge Marketing Agents will handle MAFSI Region 12.
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Cal-Mil has expanded its representative team with the hiring of two new rep firms—CSA Sales & Marketing and Echo Food Service Marketing—in the Southeast territory.
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