Flay and Patric Knapp, vice president of operations at Bobby’s Burgers, talk with FER about a just-launched innovation lab.
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The 1,200-unit brand’s nationwide footprint now spans 35 states.
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Sugarman will continue in her role as president and CEO until the board completes a comprehensive leadership review.
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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…
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The distributor appoints a regional sales director and vice president of national accounts.
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Susannah Frost will become the QSR’s sixth president since 1967, while a long-time employee takes on the COO role.
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Steps toward a more comfortable kitchen can pay off in multiple ways.
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A champion of DEI, Erika Cospy Carr has nearly 20 years of experience across the public, private and nonprofit sectors.
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The three newly appointed individuals will look to drive brand growth and strengthen market presence.
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The new entity, Culinary Concepts, will serve as a member of the Paradigm community.
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