Domino's CEO wants more flexibility in menu-labeling law

08/17/2011 |

Domino's CEO Patrick Doyle agrees that customers should have access to nutritional information but balks at the government's one-size-fits-all approach. Upgrading in-store menu boards will cost thousands of dollars per store, and the rules don't satisfactorily address the issue of customized orders, Doyle says.

View Full Article in:

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Chef
University of Southern California
Los Angeles, CA
Director - Web Marketing
The Culinary Institute of America
Hyde Park, NY
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Hospitality and Customer Service Instructor
The Culinary Institute of America
San Antonio, TX
Culinarians Wanted, Kitchen Management Training in NYC
Hillstone Restaurant Group
New York City, NY