Foodservice Pro Insights


Female CEOs in the Restaurant Business to Watch Out For

Some say it's still a man's world, but that doesn't mean there aren't some successful women out there kicking serious butt. With the rise of females in the restaurant business, we thought what better way to show some support than by highlighting a few of today's best-of-the-best. Here are five women CEOs that are rocking the restaurant industry right now.

Restaurant Design of Today: What's New, Tips, and More

Designing a restaurant is not a task to take lightly. You want to showcase your brand in a positive light that will make your guests comfortable, excited, and want to come back again. A good design plays a big role in the success of your restaurant and it’s a good idea to stay up-to-date on the latest trends and ideas. We did some research on the topic to help guide you.

Special Interests Matter: The Real Deal on Specialty Diets

Any good restaurant menu re-build or engineering analyzes product mix, high performers, good margin items, and dishes that need to go away, among other edits. Simply hushing customers with special dietary demands is bad for business. Turn away from the dark side of dismissing exacting customers as finicky by embracing a proactive take on smart menuing.

Fast Casual Insiders Share Their Brand Identity and Future Goals

In this episode of On Foodable Weekly, our host Paul Barron sits down with the founders and CEOs of three of the 12 fast-casual brands thriving in the industry. These brands have been able to sustain themselves through a significant downturn (5.4%) for the category. So we find out what they are doing differently to remain successful.

5 Qualities you Need to Succeed in the Restaurant Industry

Working in restaurants isn’t for everybody and there's times when all you want to do is just shut the business down. There will be times when the world seems against you and it depends on who you are that makes a difference between having a successful business and well, not having a business at all. Here are 5 qualities that you need to succeed in the restaurant industry. 

Supply Chain Optimization and Best Practices



Stemming from best practices developed by IFMA, the Supply Chain Optimization Committee is a way for chain operators, manufacturers, and distributors to collaborate and share the challenges they are facing, the solutions they have come up with– as well as data they have analyzed. The group also addresses the critical issues of stakeholders.

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If you choose to accept these trends, the contents will self-destruct in no more than five years.

The new age of interior design isn’t something pertinent to just today. It is always happening as an eternal and constant force. To better understand what is called New Age Design, think of philosophy. What is the perfect example of a dining chair? For your fast casual, the perfect chairs may be simple with four legs and a hard seat to keep tables turning every five minutes.  For a microbrewery’s bar, heavy wooden stools with no backs could be the best solution. A fine dining establishment might lean toward a stylish and comfortable mid-century modern, upholstered chair.

This is New Age Design defined: for every time and place, there is a different and changing understanding of the perfect chair, table, and other interior surroundings.  

As a restaurateur, look at the current trends, understand evolving technology, and be aware of overlooked areas beyond the dining room.


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