Nation's Restaurant News

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Articles in Jan, 1997 issue of Nation's Restaurant News

• Debi Benedetti: using psychology, Bon Appetit's VP builds up people, sales
  by Paul King
• Daniel B. Fitzpatrick: satisfying a craving for faster fast food, quicker quick service and Quality Dining
  by Richard L. Papiernik
• Larry Lundy: the preacher's son uses his success to help underdogs and serve 'the greater good.'
  by Milford Prewitt
• David Novak: the Pizza Hut/KFC quarterback builds a better team on his drive to a fast-food touchdown
  by Richard L. Papiernik
• Reginald 'Tim' Timoteo: looking to grow R.J. Gator's from 'a neighborhood place' to a 'national brand phenomenon.'
  by Jack Hayes
• Ecolab: committed to the future; providing the industry with the Ecolab Edge
• Gail M. DeLuca: her prescription for health-care foodservice is just what the doctor ordered
  by Robin Lee Allen
• Jeremy M. Jacobs: Delaware North's intrepid captain loves 'the thrill of the deal.'
  by Paul King
• Hala Moddelmog: Churchs' down-home president just wants customers to love her brand
  by Louise Kramer
• C. Dennis Scott: the 'guru' of Buffets Inc. builds his following by preaching the basics
  by Donna Hood Crecca
• Larry Zwain: keeping a positive outlook as he pits Boston Market against the fast-food Goliaths
  by Louise Kramer
• Michael Bailey: the magnetic chief executive is pointing the Compass Group toward prosperity
  by Paul King
• Tilman Fertitta: Landry's top executive wants to be nothing less than the 'king of seafood.'
  by Theresa Howard
• Gregg Landauer: the operations-savvy innovator is all 'wrapped' up in his passion to be the best
  by Theresa Howard
• Drew Nieporent: the bicoastal culinarian sees Myriad possibilities in ethnic cuisine's 'uncharted waters'
  by Amy Zuber
• David M. Theno: defining the new standard for foodservice safety procedures
  by Robin Lee Allen
• Oreo sweetens T.G.I. Friday's dessert sales: branded promotion becomes best-seller
• Bert P. Cutino: from humble beginnings aboard a sardine boat to life as a captain of The Sardine Factory
  by Paul Frumkin
• Michael J. Hislop: developing 'the most authentic Italian restaurant company in America.'
  by Alan Liddle
• Edwin W. Moats Jr.: making Logan's Roadhouse one of the hottest stops on the casual-dining map
  by Jack Hayes
• Horst Schulze: puttin' on the Ritz
  by Jack Hayes
• Roy Yamaguchi: Hawaii's humble chef is working harder than ever before and sharing what he's learned
  by Ellen Koteff
• Michael Berry: bringing state-of-the-art foodservice to 'the happiest place on Earth.'
  by Richard Martin
• Jack Greenberg: bringing a fresh perspective and a personal touch to the Golden Arches
  by Louise Kramer
• Pino Luongo: this restaurateur-theater buff is taking his act out on the road as Coco Pazzo goes national
  by Milford Prewitt
• Chris Pappas
  by Ron Ruggless
• Kuni Toyoda
  by Jack Hayes
• Egg beaters whips up higher sales for Bob Evans; offering best known egg substitute gives Bob Evans a competitive edge
• Paul Clayton
  by Louise Kramer
• William Frank Higgins: fulfilling his foodservice destiny in the city by the bay
  by Alan Liddle
• William W. McCarten: his prayers that bad weather will delay your flight aren't personal; they're just good business
  by Robin Lee Allen
• Matthew Schoenberg
  by Theresa Howard
• Michael Weinstein: the Ark Restaurants president reigns over a flood of prosperous business ventures
  by Milford Prewitt
• Educational Foundation unlocks the possibilities
• Alex Andrade: proving that privatized foodservice can work in public schools
  by Richard L. Papiernik
• Patrick Esquerre: patriarch of La Madeleine treats his business as his family
  by Ron Ruggless
• Julaine Kiehn: working behind the scenes to elevate higher education's foodservice options
  by Paul King
• Edna Morris: taking command at Quincy's Family Steakhouse is her 'opportunity' of a lifetime
  by Bill Carlino
• Debra Smithart: Brinker International's CFO always is thinking three steps ahead
  by Ron Ruggless
• Partnership strategies: paving the way for success in the new century
• Michael Archer: Lone Star's COO shines brightly at Sullivan's and Del Frisco's upscale steak-house chains
  by Mark Hamstra
• Richard L. Federico: fusing authenticity with the contemporary inspires the P.F. Chang's chief
  by Bill Carlino
• Emeril Lagasse: the essence of the Big Easy's TV-star chef is that food is his life, his love and his passion
  by Carolyn Walkup
• Thomas A. Moxcey: leading Rock Bottom to the summit of success
  by Theresa Howard
• Joachim Splichal: the chef 'ahead of his time' is making big plans for his future
  by Richard Martin
• A.1. pours it on: Checkers and Subway rate A.1. a customer pleaser
• Gerard Centioli: the Brinker Italian concepts chief believes you should 'never quit anything you do.'
  by Carolyn Walkup
• Frank Guidara: from the front lines to the executive suite, the Puck Food Co.'s chief executive leads by example
  by Richard Martin
• Rosalyn Mallet: Applebee's VP of human resources just wants to lend a helping hand
  by Robin Lee Allen
• Joanne Plichta
  by Pamela Parseghian
• Nick Valenti: rising through the ranks to take charge of 'the most diverse restaurant company in America.'
  by Ellen Koteff
• Grey Poupon adds zest to California Pizza Kitchen: Chicken Dijon Pizza; one of the company's most exciting promotions
• John Chadwell: convincing top chefs that hotels can be more than just a last resort
  by Alan Liddle
• Daniel Harf: directing a cast of thousands in Planet Hollywood's entertainment epic
  by Mark Hamstra
• Gustav Mauler: betting everything he's got on the future of fine dining in Las Vegas
  by Amy Zuber
• John Schnatter
  by Carolyn Walkup
• Dennis Waldron
  by Richard L. Papiernik
• Uncle Ben's and KFC Buffet team up for theme nights