- Business climate demands new coordination of supply chain for better efficiency, savings. Michael, Charles; Edmondson, Paul // Nation's Restaurant News;3/11/2002, Vol. 36 Issue 10, p22
Provides financial savings for businessmen within the foodservice supply chain in the U.S. Details on trading connection; Focus on customer needs; Support of the retail and foodservice manufacturers.
- Newcomers have no reservations about plans of success. Walkup, Carolyn // Nation's Restaurant News;8/12/2002, Vol. 36 Issue 32, p20
Provides insights from businessmen who entered the restaurant industry in the U.S. Reasons for the failure of restaurants; Importance of selecting a good restaurant location; Creation of an image different from others; Suggestions to succeed in the restaurant business.
- Passing the torch: Founders need to know when it's time to say goodbye. // Nation's Restaurant News;7/31/95, Vol. 29 Issue 30, p21
Editorial. Focuses on the importance of foodservice industry entrepreneurs' ability to recognize the time for them to pass leadership responsibilities to their successors. Company founders as hindrance to company's success; Management and operational weaknesses of some founders.
- Reality check, please: Savvy restaurateurs deserve respect for their business acumen. Martin, Richard // Nation's Restaurant News;04/10/2000, Vol. 34 Issue 15, p37
Editorial. Comments on the right of foodservice professionals to profit as free market entrepreneurs in the United States. Unfairness of critics complaining about the fees charged by restaurants; Challenge of restaurateurs to optimize their profits.
- LI chef fights despair, cooks up new business. Glenn, Adina // Long Island Business News (7/1993 to 5/2009);2/4/2005, Vol. 52 Issue 5, p33A
Focuses on the business ventures of Mark Chabus in Long Island, New York. Inspiration in opening Heavenly Chef, a provider of catering services and cooking lessons; Reason that prompted him to establish ForkandKnife.com, an online shop for kitchen utensils; Business plan for his business.
- Military foodservice marches on despite troop deployments. King, Paul // Nation's Restaurant News;4/21/2003, Vol. 37 Issue 16, p6
Reports on the performance of the food service facilities on several military installations in the U.S. Increase in the businesses of some operators; Level of traffic at Camp Peddleton; Effect of troop deployment on the facilities.
- Job creation biggest source of satisfaction for Roy Choi. // Restaurant Hospitality Exclusive Insight;10/25/2016, p1
This article features Roy Choi, founder of the Kogi Korean BBQ Truck and quick service restaurant LocoL, and his statements on issues concerning the food service industry. Topics discussed include the importance of providing high quality food to poor communities, how he started his food truck...
- Leaders of the pack. Gubbins, Teresa // Nation's Restaurant News;1/29/2007, Vol. 41 Issue 5, p88
The article focuses on the significance of cutting-edge trailblazers in foodservice in the U.S. restaurant industry. It could be noted that the trailblazers set standards with big ideas, raising the bar for the rest of the industry. It has been stressed that the industry is following the leader...
- Turner talks of new foodservice career in keynote address. Hayes, Jack // Nation's Restaurant News;10/13/2003, Vol. 37 Issue 41, p44
Focuses on the food service businesses of entrepreneur Ted Turner in the U.S. Achievements of Turner; Career highlights; Resignation of Turner from TimeWarner.