- The Brave New World of Invitation Marketing
Rachel is a waitress at the Chaya Brasserie, a Japanese-French bistro off Robertson Boulevard in Los Angeles. Like so many other waitresses in the vicinity of Hollywood, she wants to be an entertainer. She’s a singer. She has no record deal. And no marketing budget. But she has hundreds of ......
- Taking Measures
When is a restaurant kitchen like a factory? All the time, at least if you pose that question to executives at T.G.I. Friday's. That's why, four years ago, Friday's executives decided to apply IBM's Six Sigma principles to a nagging back-of-the-house problem: slow ticket times. Ticket times were running about ......
- Qdoba signs first midtown location.
Qdoba Mexican Grill, one of the country's fastest growing restaurant chains, is planning to make New York City one of its strongholds. The company, which opened its first Manhattan store earlier this summer on 34th Street in Murray Hill, has just signed a lease for its first prime midtown ......
- Ratner signs two new retail tenants at Times
tower.
Forest City Ratner Companies announced that two new tenants have signed leases for street-level retail space in The New York Times Building at 620 Eighth Avenue near Times Square. Dean & DeLuca, the highly-regarded gourmet food emporium, will lease nearly 3,200 s/f to open its seventh Dean & DeLuca ......
- Manufacturer News
Curtis Names Manager Harry Bingaman has been appointed Territory Sales Manager for Atlanta, GA for the Wilbur Curtis Company. Bingaman will be responsible for managing sales in Georgia, Mississippi and Alabama. He was most recently Senior Manager of Service and Equipment Training. IMAGE PHOTOGRAPH 1 Icelandic Merger The boards of ......
- Cross-Cultural Chicken
wappo Bar Bistro travels the world. At lunch, its menu visits the Mediterranean with Greek skewered chicken marinated in yogurt, lemon and herbs, and served alongside orzo and Greek salad. It moves on to Asia, where marinated chicken is accompanied by Thai noodle and green papaya salad with shaved vegetables, ......
- Early and Often
When the South Carolina Tourism & Hospitality Educational Foundation initiated its Food Safety Seal of Commitment in 2005, it got Fatz Cafe's attention. “It made us ask ourselves, were we really doing all we could do with our food-safety training?” recalls Director of Training Sara Anderson. “And when we looked ......