Articles by Lauren Coughlin

Corporate Foodservice Operators Mull Post-COVID Dining

By Lauren Coughlin

SHFM’s Damian Monticello and Rob Gordon shed light on their respective operations during a MAFSI/NAFEM webcast.

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The Lowdown on Effective Restaurant Marketing in 2021

By Lauren Coughlin

Varied as their businesses may be, KFC, Radisson Hotel and Resorts, Ruby’s Diner and Bonchon Chicken have at least one resource in common: Ryan Gromfin, owner of The Restaurant Boss.

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Nissco Honors Denver Cutlery, Others During Virtual Conference

By Lauren Coughlin

Denver Cutlery brought home two honors from Nissco Restaurant Dealer Group: Dealer of the Year and New Horizons awards.

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Sealing the Deal — With To-Go Alcohol Gaining Momentum, Revenue Opportunities Arise

By Lauren Coughlin

Sweeping considerations of cocktail to-go laws as well as alcohol delivery have been heralded as significant game changers for a beleaguered restaurant industry.

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Sound Bites — Chefs Highlight Practical Ways Restaurants Can Go Green

By Lauren Coughlin

March 17 webinar among virtual offerings from National Restaurant Association Show

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Polyurethane Shortage Among Manufacturers’ Myriad Burdens

By Lauren Coughlin

In a one-two punch, businesses still reeling from the coronavirus pandemic are up against a new, looming challenge brought about by last month’s severe winter storms.

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High Off-Premise Demand Is Here to Stay, Say Chains

By Lauren Coughlin

Recent moves/statements from Taco Bell, Jack in the Box and Cheesecake Factory suggest that high off-premise demand is here to stay post-pandemic.

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Recently Retired Rimsza Offers Industry Predictions, More

By Lauren Coughlin

Kim Gill Rimsza offers her two cents on her longtime industry.

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