Employees work better and take better care of customers when they feel appreciated. That's a simple fact many companies forget when they focus solely on margin and profit, said Whole Foods Market Co-CEO Walter Robb. Rather than trying to inspire passion in your workers, offer them opportunities to move up and open-ended training that inspires them to find passion for themselves, he said.
Denmark's Noma was named the world's best restaurant for the second consecutive year in the newly released S. Pellegrino World's 50 Best Restaurants list, in large part because of the innovation of 33-year-old chef Rene Redzepi and his focus on sourcing the best ingredients in the Nordic region. The result is a menu that includes dishes such as sea urchin and dill and Greenland musk ox that can't be found anywhere else in the world.
After months of talks, officials in Raleigh, N.C., are considering a compromise plan to loosen the rules governing food trucks without angering brick-and-mortar restaurant owners. The new rules would allow food trucks to operate on private property, but not within 50 feet of restaurants unless truck operators first obtain the eatery owners' permission.
Restaurants that resort to raising prices to boost the top and bottom lines risk angering regular customers, but there are other options to reach that goal, John Foley writes. His 10 tips for boosting sales and profits begin with making sure your food costs are in line. Then, encourage guests to spend more by creating specials, side dishes and desserts they can't resist and encourage servers to sell more by reminding them that they work on commission.
Miami International Airport and Fort Lauderdale-Hollywood International Airport aim to stand out in the minds of weary travelers with a slew of new eateries, some of which bring in regional flavors that help give the airports an identity. New offerings include the Bacardi Mojito Bar in Miami, a Caribbean and Latin American-inspired eatery from "America's Next Great Restaurant" panelist Lorena Garcia.