Carrols Restaurant Group Hires New COO
Carl Hauch, formerly of Starbucks and Barnes & Noble, named chief operating officer at Carrols Restaurant Group
Read MoreNew EllaMia Coffeeshops to Double as Shared Kitchens
EllaMia, a coffeeshop and bakery with locations in London and Dubai, is set to make its California debut on Feb. 23 before expanding to Chicago and Seattle this spring.
Read MoreCalifornia Senate Bill Aims to Throw Restaurants ‘A Lifeline’
In a sign of the times, many restaurants have turned to outdoor tents and even igloos to increase in-person capacity during the pandemic. In California, such structures might stick around.
Read MoreGreen Restaurant Association Dishes 5 Tips for Improved Recycling
The Green Restaurant Association offers advice for operators looking to improve their recycling practices.
Read MoreNathan’s Famous Hits Ghost Kitchen Milestone
Nathan’s Famous said it is hoping to increase brand awareness while also helping to provide business for other restaurants through its growing expanse of ghost kitchen locations.
Read MoreAct to Aid Pandemic-Plagued Restaurants Progresses
The RESTAURANTS Act of 2021, which seeks to help independent and small chain restaurants rebound from the financial impact of the coronavirus pandemic, progressed toward being signed into law.
Read MoreDemery ‘Blazes’ New Trail, Joining Fast-Growing Pizza Chain
Restaurant industry veteran Chris Demery, who helped develop P.F. Chang’s new to-go concept in 2020, has joined the executive leadership team at Blaze Pizza.
Read MoreProfiles In Service: Asheville Strong & Feed Our City
Restaurants are critical to communities. Not only do they help the economy, especially in areas that depend on tourism, but they are also engrained in the culture and identity of their cities. The importance of restaurants was a driving force behind the creation of Asheville Strong, nonprofit organization that supports restaurants and small businesses with…
Read MoreThe value of innovation during the COVID-19 pandemic
The day-to-day operations of restaurants and other foodservice institutions look different these days. Notions of closed dining rooms, PPE for staff or physically distancing weren’t on their radars a year ago. In light of the urgent and difficult challenges they’re facing, these operations — and channel members that serve them — have had to pivot…
Read MoreQuick-Service Concept Hiya Taco Powered by Back-of-House Cook-Chill System
When Toro Taco Restaurant Group was brainstorming new concepts that would be easier to operate and more cost-effective for future growth, they came up with a quick-service concept called Hiya Taco.
Read More