Archive for restaurant SmartBlogs
Hoyt Jones is president of Jersey Mike’s Subs, which opened its first store in Point Pleasant, N.J., in 1956. Last year, the company saw record unit growth of 15% and planned to add 100 additional units. Jersey Mike’s currently has 750 locations open or in development in 30 states and the District of Columbia.
What was the greatest challenge for restaurants in 2012?[…] Continue Reading »
While most attendees of the International Restaurant & Foodservice Show of New York hit the show floor in search of a (sample-sized) cup of coffee, some made a beeline for one of the first information sessions of the day to learn how a good cup of coffee can invigorate their business. Sherri Johns, president and founder of WholeCup Coffee Consulting and managing director of Ultimate Barista Challenge, hosted “Hot Trends in Coffee” to share new coffee concepts and reasons why restaurants should make it a priority to serve great coffee.[…] Continue Reading »
In the fall, we told you about Tennessee and other states that enacted laws allowing patrons with permits to bring handguns into bars, provided they don’t drink. There’s follow-up from Virginia showing that gun crimes at bars and restaurants declined in the year after a concealed-carry law took effect. The Richmond Times-Dispatch analyzed statistics since the law changed and found that gun crimes at businesses that serve alcohol dropped 5.2%. The data also revealed that few gun crimes that were committed involved people who were lawfully carrying weapons.[…] Continue Reading »
Applebee’s survived the recession by creating a dialogue within its management instead of enforcing rigid operational mandates, said Wayne Vandewater, executive director of training at Applebee’s International, and Michael Norman, senior vice president at Sibson Consulting, at this month’s HR in Hospitality Conference in Washington D.C.
The recession hit shortly after IHOP acquired Applebee’s and forged DineEquity in 2007.[…] Continue Reading »
SmartPulse — our weekly reader poll in Restaurant SmartBrief — tracks feedback from restaurant owners and managers about current trends and issues.
Last week’s poll question: Which 2011 culinary trend are you likely to invest in?
- Half portions or smaller portions — 29.41%
- Local produce, meat or seafood — 28.57%
- Sustainability — 23.53%
- Local beer and wine — 12.61%
- Culinary cocktails — 5.88%
We rounded up our favorite 2011 forecast trends lists to help you figure out which ones you want to invest in.[…] Continue Reading »
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