The Restaurant Times
MARCH 7, 2021
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. . Sana Chopra joined Carl’s Jr’s Indian franchisee, CybizCorp, in May 2013 in the Training and Development division.
Web Diner
JUNE 12, 2020
Just these past 7 days, people in leadership positions in Bon Appetit, the New York Times, and Refinery29 have resigned over claims of racial discrimination. Bon Appetit employees have since called Rapoport out on his “brownface” post from 2013. Simultaneously while sometimes being dealing with the damage sustained. .
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Modern Restaurant Management
FEBRUARY 4, 2020
Under Allen’s leadership, this C-suite team has been instrumental in implementing a multi-faceted transformation plan designed to ensure long-term sustainability, enhance brand relevance, accelerate innovation, improve guest satisfaction, increase overall profitability and create a clear growth plan to propel the company forward.
Modern Restaurant Management
OCTOBER 21, 2019
“We’re excited to make plant-based options accessible in more and more communities as we move toward a better-for-you, more sustainable future.” Forager Project is a family-owned and operated organic food company that has been crafting plant-based foods in California since 2013.
Modern Restaurant Management
JANUARY 27, 2020
He was most recently general manager of Betony, which was Esquire Magazine’s Restaurant of the Year in 2013. It allows restaurant leadership to quickly survey customers and gain data and real-time insights on operational improvement, menu modification and more. Personalized menu offerings. ? Guest-led service. ?
Modern Restaurant Management
NOVEMBER 5, 2019
Kempczinski was one of key hires during this period, joining McDonald's in September 2015 as executive vice president of strategy, business development & innovation following leadership positions at Kraft and Pepsi. “In 2013, I was fortunate to partner with the Hudson team on the retail program at my home airport, St.
EATER
JULY 6, 2022
In November 2013, a 22-year-old cook named John Schaible arrived in Pocantico Hills, New York, to work at Blue Hill at Stone Barns. Located on a working farm that was once part of a sprawling Rockefeller estate, the restaurant is a beacon of the sustainable food movement. This story contains a detailed account of a sexual assault.
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