The 1,200-unit brand’s nationwide footprint now spans 35 states.
MORE
Sugarman will continue in her role as president and CEO until the board completes a comprehensive leadership review.
MORE
The restaurant industry is constantly adapting to meet the changing needs of customers. But even as food trends come and go, soup has remained a staple on menus for its versatility, profitability and ease of preparation. For restaurant owners, soup is an item that can help reduce food waste by repurposing ingredients that may otherwise…
MORE
The distributor appoints a regional sales director and vice president of national accounts.
MORE
Susannah Frost will become the QSR’s sixth president since 1967, while a long-time employee takes on the COO role.
MORE
Steps toward a more comfortable kitchen can pay off in multiple ways.
MORE
A champion of DEI, Erika Cospy Carr has nearly 20 years of experience across the public, private and nonprofit sectors.
MORE
The three newly appointed individuals will look to drive brand growth and strengthen market presence.
MORE
The new entity, Culinary Concepts, will serve as a member of the Paradigm community.
MORE
In a world where regulatory frameworks vary drastically, ensuring compliance poses a significant challenge for businesses, especially in the restaurant and foodservice industry. What satisfies the standards of one country, and even different states, may not meet requirements elsewhere, creating operational complexities. From stringent regulations in the European Union to innovative approaches in the Asia-Pacific…
MORE