Nation's Restaurant News

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Articles in Sept 20, 1993, issue of Nation's Restaurant News

• Spaghetti Warehouse in pact to acquire 9-unit Italian concept
• US operators learning the ropes south of the border
  by Ron Ruggless
• Waste not, want not: the doggie bag as an art form
  by Ron Ruggless
• Bertucci's 2nd-Q earnings rise 39 percent
• Stockman takes over as Rosati's new president
• Chick-fil-A
• Martha Ryan
• Pasta, seafood are popular pair
  by Florence Fabricant
• Abe J. Gustin Jr.: 'risk-taking' type of guy
  by Peter O. Keegan
• Race bias at the top: minority execs scarce
  by Ron Ruggless
• Sulcus signs deal to automate desk operations at Holiday Inns
• Miller taps Marti, Flores, Prieto & Wachtel
• Foodservice's changing face: still grappling with diversity
  by Richard Martin
• Melons asks Fransen to step down as president
• CKE's CEO Doyle blasts Karcher's proxy threat; board nixes founder's dual-use plan despite his risk of financial ruin
  by Richard Martin
• Rotisserie Gold media blitz storms nation
  by Peter O. Keegan
• Spaghetti Warehouse's net tumbles 26%
• Eerie's Jekyll & Hyde Club finds new midtown NY haunt
  by Suzanne Kapner
• Cruise dining makes waves on Lake Michigan
  by Carolyn Walkup
• Alice Medrich
• Sally McArthur: gives her all … hook, line and sinker
  by Alan Liddle
• Larry Levy: always an entrepreneur
  by Carolyn Walkup
• Operators reach out with ethnic marketing
  by Theresa Howard
• Syracuse China taps Mower and Assoc
• Mo. Sysco subsidiary breaks ground
• Rosie and Tom cut 'loose'; Arnolds, Nyman team to build chain out of Iowa-based Big Food Diner
  by Peter O. Keegan
• Back Yard Burgers plans acquisition of franchisee
• HTV gears for national debut in January
  by Peter O. Keegan
• Anton Mosimann's Fish Cuisine
  by Michael Schrader
• Former PepsiCo exec named Circle K CFO
• Chicago's La Tour to be downscaled
• Barnes & Noble pairs books with espresso bars
  by Carolyn Walkup
• Industry's future success rides on overcoming racial, ethnic barriers
  by Rick Van Warner
• Precision pouring keeps a lid on bar costs
  by Mort Hochstein
• C. Stephen Lynn: a corporate sonic boom
  by Theresa Howard
• How would you rate the restaurant industry in terms of race relations - and why?
  by Robin Lee Allen
• Hormel's chief executive to give up post
• Summer tourism runs hot and cold
  by Carolyn Walkup
• Java Coast targets college market with kiosks
• Arby's: profit, value are top priorities
  by Theresa Howard
• Cooker eyes regional push after strong 2nd quarter
  by Carolyn Walkup
• Bayport Restaurants' 2nd-Q net rises 50%
• Carl Karcher Enterprises Inc
• Don't get mixed up! Buy the right food processor
  by Patt Patterson
• Diversity: the new face of America's work force
  by Jim Loose
• Dan W. Evins: barreling toward the top
  by Bill Carlino
• Chris T. Sullivan: riding the outback trail
  by Jack Hayes
• Hispanics: learning the language of success
  by Carolyn Walkup
• Skolniks names two new food brokers
• Wholesale food prices up 1.6 percent in August
• Atlanta's City Grill downscales to more casual bistro concept
  by Jack Hayes
• Golden Fried Chicken takes off with rotisserie product
  by Ron Ruggless
• Annual net rises 34% at Cracker Barrel
• Apple South announces 3-for-2 stock split
• Kentucky Fried Chicken
• Anne Durning
• Time is ripe for fig season
  by Pamela Parseghian
• Larry Flax and Rick Rosenfield: courting a new success
  by Richard Martin
• The gap between words and deeds; chains struggling to bridge the challenge of minority franchise recruitment
  by Milford Prewitt
• Fueling hope for minorities: 3 success stories
  by Milford Prewitt
• Hospitality Systems moves to Boca Raton