Food & Beverage News

Not the traditional ones with tables and wait staff, where the right space and location matters, rather they are renting space in industrial kitchens and using third-party delivery services. Known as ghost kitchens, with most facilities lacking signage or any visible branding, this concept helps bring new cuisines and menu concepts to urban areas. “A…

The 100+-location, Annapolis, Md.-based regional pizza franchise Ledo Pizza has announced Will Robinson as the company’s first chief marketing officer. With 12 years of experience as Ledo Pizza’s vice president of restaurant marketing, Robinson was promoted to CMO where he will oversee the company’s sales and marketing budget and technology, manage franchise partners and third-party…

Offering restaurant health care benefits can help you attract and retain loyal staff. Yet these benefits come with many regulations that are important for small businesses to know. As you begin the process of rehiring employees, learn about common mistakes — and how to avoid compliance penalties. 1) Ask only limited health questions, even with…

Nothing says summertime like outdoor dining. Sidewalk tables have always been major business for restaurants, but with many states still in reopening phases that require indoor dining to be closed down, what will outdoor dining look like during summer 2020? New York, the original center of the coronavirus crisis when it first came to the…

When COVID-19 hit in March, Vincent Williams, the owner of Los Angeles-based, fast-casual concept Honey’s Kettle Fried Chicken, was planning on expanding his business with both virtual and traditional brick and mortar restaurant locations in new markets throughout Southern California and Arizona. But by the start of the coronavirus-related lockdowns, his sales had dropped by…

Shake Shack, which still has about 40% of its dining rooms shuttered to slow the spread of COVID-19, is rolling out an interactive summer camp box to entertain consumers who are stuck at home. The New York City-based fast-casual burger chain launched Shack Camp this week. The program provides six weeks’ worth of family-friendly activities for…

The new restaurant is covered in solar panels and has a 1,700 square foot living wall that naturally cools the building and collects rain water. The restaurant is already open for drive-thru and delivery from 8 am to 10 pm. The 8,024 square foot restaurant is covered in solar panels and features eco-friendly design features…

Ruth’s Hospitality Group, one of the largest upscale steakhouse companies in the world, today announced that Michael O’Donnell, the Company’s current executive chairman, will retire effective December 9, 2020. Following this date, O’Donnell will remain as member of the board of directors. Mike O’Donnell stated, “It’s been a privilege to serve as Executive Chair of Ruth’s Chris for…

In my coaching and consulting sessions with executives during the pandemic, we’ve discussed critical issues such as speed, agility, resilience, pivoting, adaptability, prioritizing, change, strategy, scenario planning, transformation, rebuilding, rethinking and much more. Excellence in customer service As we enter the new normal, excellence in customer service will be an imperative! In an era where…

In 1975, 17-year-old Peter Cancro bought Mike’s Subs with the financial help of his football coach, Rod Smith, who was also an executive at the local town bank. Cancro had worked at the New Jersey sub shop for three years. The handshake deal would lead to Cancro building an empire of sandwich stores under the…