NRAEF to Award Nearly $1 Million in Scholarships
Starting Wednesday, students, military servicemen and women and individuals pursuing a restaurant, foodservice or hospitality career can apply for scholarships and grants offered by the National Re
Labor and Employee Management
The Tavern by WS Names Tom Mackenzie General Manager
The Tavern by WS, a seasonal, contemporary American brasserie located at 37 Hudson Yards, announced the appointment of Tom Mackenzie as General Manager.
Another Broken Egg Lands Paul Macaluso as CEO
Former Krystal chief executive officer Paul Macaluso is taking the reins at Another Broken Egg Café, a 68-unit breakfast brand well entrenched in one of the fastest-growing sectors of full service.
Former Long John Silver's CEO Joins Smokey Bones
Smokey Bones appointed longtime restaurateur James O’Reilly as its new chief executive officer. O’Reilly joins Smokey Bones from Long John Silver’s, where he served as CEO for four years.
A Minimum Wage War Brews for Restaurants
Labor shortages, rising wages, and mounting overhead costs are pushing the restaurant industry to think broader than the bare minimum.
Why Investing in the Community Pays Off for Restaurants
When it opened last year, the Lynchburg, Virginia, location of East Coast Wings + Grill launched with a charity day instead of a grand opening.
Chicago Restaurants Fight to Save the Tip Credit
The Illinois Restaurant Association and dozens of restaurant industry operators and servers united Tuesday morning for a press conference to oppose Raise Chicago, an ordinance being considered by t
Why Brand Culture Can Make or Break a Restaurant
When implemented correctly, brand culture—a brand’s set of values or mission—has the power to attract loyal customers and top-notch staff while simultaneously creating a powerful, positive, and uni
Texas Roadhouse is Staffing Restaurants for the Future
As Texas Roadhouse grappled with rising labor costs, the brand stressed balance. The message was straightforward, but it wasn’t simple.
