The workforce is getting grayer, and it appears that business practices have yet to catch up to the trend. The U.S. Bureau of Labor Statistics reports that workers 55 years and older are the fastest growing segment of the working population. Pair that with the fact that less than 6% of companies have a specific plan… read more

Skip’s Kitchen is a family owned restaurant in Sacramento, California. It’s constantly packed and was recently named one of America’s top hamburger restaurants. Yet, in the nine years its been open, Owner Skip Wahl has never spent one dollar on advertising. How? Word of mouth. Skip’s Kitchen is popular because its customers are compelled to tell other… read more

Mountain Mike’s Pizza LLC, parent to the nearly 200-unit franchise brand, has named Jim Metevier to the new position of president and chief operating officer, the company announced. The Newport Beach, Calif.-based Mountain Mike’s said Metevier will oversee franchisee sales, operational systems, brand marketing and guest experience. Metevier most recently served as president of the… read more

Kelli Valade, president of Chili’s Grill & Bar, is leaving the company to become CEO and president of analytics firm TDn2K LLC, and Wyman Roberts, CEO and president of parent Brinker International Inc., will return to head the casual-dining brand, the company announced. Valade had served as Chili’s president, succeeding Roberts in the role, since… read more

Cooper’s Hawk Winery & Restaurants is bringing on Michael Coyne as chief financial officer, effective October 1. Coyne arrives with more than three decades of leadership experience, including a six-month stint as interim CEO at Potbelly Corp. last year before Alan Johnson assumed permanent duties. He served as CFO of the fast casual since 2005… read more

Whether you operate a large chain or a small independent restaurant, receiving product from suppliers is increasingly complicated. Ingredients can be sourced around the block or the world, and suppliers have different procedures for getting them to you safely. As National Food Safety Month continues, we’re examining how to keep your food supply safe. It’s… read more

Chef Robert Wiedmaier is an avid fisherman and has been out on boats with his seafood suppliers. He’s checked out the processing plants in Alaska where much of his fish comes from. He has a top-notch relationship with his fishmonger. He’s even visited their docks to see where the fish comes from, what it looks… read more

The iconic sandwich may no longer be at your local restaurant. Trevor Haynes, current CEO of the Milford, Connecticut, company, told USA TODAY in an exclusive interview that starting this month, each franchisee will be allowed to decide whether to sell the sub that is so famous. Or infamous. When the chain brought back the $5 Footlong last… read more

Domino’s Pizza claims it has surpassed Pizza Hut to become the largest pizza chain in the world. The company reported $12.2 billion in global sales for 2017, edging out the former title-holder, which had $12.03 billion. Theirs is truly a comeback story. In 2009, executives at Domino’s reevaluated their business model in light of an… read more

The Krystal Company this past week pulled the wraps off a new prototype in Jackson, Miss., that executives say squares the brand with modern customers’ needs. The new restaurant opened softly in Jackson, Miss., replacing a unit built in the 1970s, and is the first of five under the new format planned this year, said… read more