Corporate Image looks ahead
- Grownup Growth. Mehegan, Sean // Restaurant Business;7/15/2004, Vol. 103 Issue 11, p62
According to Technomic, 24 of the 25 fastest-growing chains in the U.S. last year achieved the bulk of their gains through new unit growth. The fastest-growing company, Pei Wei Asian Diner, a unit of P.P. Chang's, saw 147% sales gains in 2003, thanks to a 106.3% rise in new stores. Smokey Bones,...
- Employee Innovation Earns Rich Rewards. // Snack Food & Wholesale Bakery;Apr2005, Vol. 94 Issue 4, p13
Reports on the presentation of the Crystal Buffalo Award by Rich Food Service to its company associates in Atlanta, Georgia. Recognition of the associates' contributions to the overall success and growth of the company; Recipients of the awards; Expansion of the annual sales of the business.
- As standards tighten for fuel, emissions, growing IAV takes answers for test drive. WALSH, DUSTIN // Crain's Detroit Business;3/11/2013, Vol. 29 Issue 10, p0003
The article reports on the success of IAV Automotive Engineering Inc., one of the world's leading engineering partners, from Northville Township, Michigan. The company opened a small office in 1998 in Ann Arbor before unveiling the development center in Northville in 2008, with a total...
- A Born Leader. Weisberg, Karen // FoodService Director;5/15/2007, Vol. 20 Issue 5, p54
The article features Rick Post, president and chief executive officer (CEO) of food services for the Compass Group. He states that he learned from his family that working hard was the way to succeed in business. He emphasizes the importance of responsibility in dealing with his family, friends,...
- bench strength. Gabbett, Rita Jane // Meatingplace;May2015, Vol. 23 Issue 5, p48
The article profiles AdvancePierre Foods and focuses on its corporate culture and strategy for making profit. It discusses the business model of AdvancePierre Foods that is built around accountability, discipline and outcomes and highlights the company's initiatives to increase sales in its...
- Notes and Comment. // New Yorker;4/6/1963, Vol. 39 Issue 7, p31
The article comments on the policy of Schraftt's, a restaurant business, concerning dawdlers. Dawdlers are customers who order a single cup of coffee and spend an entire afternoon over it. H. Morgan Shattuck, president of Schraftt's confirmed that the restaurant will never ask dawdlers to leave....
- Lemonade stand. // Finance Week;05/18/2001, p24
Cites a study by Ernst & Young and the US Kauffman Centre for Entrepreneurial Leadership indicating that companies that try to balance growth and profitability tend to excel. Classification of entrepreneurial business into three groups, builders, harvesters and leaders.
- LunchStop keeps going. // FoodService Director;3/15/2005, Vol. 18 Issue 3, p11
Presents an interview with LunchStop president and CEO Wayne Goulding, Sr. regarding the success of the company. Number of the company's franchisees in the U.S.; Actions being taken by the company as part of its marketing strategy; Increase in sales of LunchStop in 2005.
- WHAT MAKES HIM TICK. // Finweek;7/16/2009, p47
An interview with chairman Mike Wylie of Wilson Bayly Holmes-Ovcon Ltd. (WBHO), which is claimed JSE Ltd.'s third largest listed construction group, is presented. Wylie asserts that he is driven by his responsibility to ensure WHBO succeeds. He says that watching his team grows motivates him and...