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7 Women F&B Leaders That are Driving Positive Change Across The World

The Restaurant Times

Christine and Carine started Semson, a fine dining Lebanese restaurant, in 2008. Julie holds extensive restaurant and food industry experience, including 13 years in senior leadership roles at Starbucks, and has deep brand marketing experience in the retail sector as well. . Christine Assouad Sfeir & Carine Assouad, Owner, Semson.

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Sprinkling Success: A Conversation with Dan Mesches

The Restaurant Times

Mesches was introduced to Sprinkles while consulting in Los Angeles in 2008, urged by a friend to sample the brand’s cupcakes. Mesches underscores the importance of adhering to recipes, and training programs and maintaining high standards in every aspect of the business.

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The Best Kept Secret of Restaurant Success

Embrace the Suck

It might mean updating your menu, adding new services (catering, pick-up, or delivery), or how to train your team to become better at sales and time management. I tell you, It was the best thing next to getting a business coach back in 2008 that I have done to grow not only myself but my business as well. ????. I had doubts.

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MRM Franchise Feed: Frictionless QDOBA and Crisp & Greens Goes National

Modern Restaurant Management

The Multicultural Foodservice & Hospitality Alliance (MFHA), 4thMVMT, and PepsiCo announced a formal collaboration to provide leadership development and increase business ownership opportunities for Black people in the restaurant industry. million over the next five years to build and sustain the program. .

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Behind The Table, Gauri Devidayal’s Journey in the Indian Restaurant Industry

The Restaurant Times

Queues’ “50 Most Influential Young Indians,” and Black Book’s “Top 50 Women in Leadership.” In 2008, she returned to Mumbai without prior experience in the hospitality industry or aspirations of becoming an entrepreneur.

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International Women’s Day Special: Here’s What Our Industry Leaders Have to Say  

The Restaurant Times

Chiquita Gulati Co-founder Paschion Restaurants Chiquita is a celebrated chef and co-founder of Paschion Restaurants, a company that has been running Spice Market , an Indian regional food specialty restaurant in New Delhi since 2008.

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An Inside Look at Union Organizing in the Fast-Food Industry

EATER

But that’s a reality, if not a mindset, that Han says shifted after the 2008 financial crisis; fast food workers now may be supporting families, working multiple jobs to make ends meet, and/or taking college classes that require flexible schedules. Transience in the workforce is one reason why organizing fast-food workers is tricky.

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