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From Bowling Green to Seeing Green: The Early Years of Duncan Hines
"I would like to be food dictator of the U.S.A. just long enough to padlock two thirds of the places that call themselves cafes or restaurants."

Other chain restaurants Related Articles

Music to his Ears: How Johnson Brought BET to the Big Leagues
Not every venture Johnson started found success. A BET clothing brand and chain of themed restaurants crashed sooner than they ever took off. But before he had time to lament the failures, Johnson was already on his way to launching something new. How did Johnson manage to go from a childhood of living cheque to cheque to becoming the first self-made black billionaire in the world?

Maximum Impact Restaurant Greening
Are you eating? Here's a few statistics to chew on: In the US, restaurants are the top electricity consumer among retail businesses. 33% of it. Each restaurant produces an average of 50,000 pounds of waste. Eat up, unless you want to add to that last figure. That is, unless you happen to be dining at a restaurant certified by the Green Restaurant Association, which aids member restaurants in achieving a near zero waste status.
What is the Value in your Supply Chain A PI Q and A
Member Question: What is the difference between Supply Chain and Value Chain? My Response: To begin, the reference to supply or “value” chain is a misnomer in that it implies a sequential architecture. This is a term that is on its way out as an organization’s supply “practice” is actually centered on the synchronization of diverse stakeholders sometimes spanning multiple supply networks. This is an important distinction given the impact that real-world synchronization has on theories such as value chains. That said the concept of the value chain was first introduced by Michael Porter in 1985 in his book, Competitive Advantage: Creating and Sustaining Superior Performance.

Did an Anti-North American Sentiment and Arrogance Undermine Andersson's Tenure at GM?
On the August 11th PI Window on Business Show I spoke with three time honoree as a Supply and Demand Chain Executive's "Pros To Know," and co-author of the book "Transform Your Supply Chain" Bill Michels, regarding General Motor's precipitous fall in relation to their supply chain strategy.
Sagar Ratna to expand overseas via franchising
New Delhi-based Sagar Ratna Hospitalities, owners of Swagath and Sagar Ratna chain of restaurants, will venture into overseas markets in the coming years. The company has already identified franchisees in places like Bangkok, in the UAE and Canada. It is planning to set up around 250 outlets in overseas markets in the next five years, Hospitality Biz India has reported, citing its top official.

Sanjeev Kapoor and Better Value Brands launch 1st Global Chain of Indian Restaurants
September 8, 2010 FranchiseExpo.in Indian food will never be the same again! India's most celebrated Master Chef, Sanjeev Kapoor has joined hands with corporate multi-brand entity, Better Value Brands (BVB) to launch the India’s first global chain of Indian restaurants, called "Indii." This Rs. 100 crore joint venture plans to set up 70 Indii outlets across the country, and also aims to reach out to the Indian diaspora in different continents by March 2011.
Le Sutra Hospitality mulls franchise expansion
The Bajaj Group of Hotels, branded under Le Sutra Hospitality, is planning to open hotels and restaurants across the nation in the next three to five years. The company is going to invest Rs 300-500 crore for these hotels and restaurants, which will be a mix of both company owned and franchised, confirms a company official.
10 Checklist for Restaurants to make your guests feel important
Diwali is a festival of diyas, candles, crackers and sweets. People eat-out at Restaurants with their friends and family. All these restaurants serves good food and offer a dine-in experience to pull crowd. But, have you ever wondered why a few of them are always jam-packed with guests?
Chick-fil-A Franchise Information and Costs
Truett Cathy opened his first ever restaurant establishment in rural Georgia 60 years ago. In the year 1964, his restaurant came out with its first boneless chicken breast sandwich, which was named Chick-fil-A, which was eventually adopted by the entire restaurant chain. The Chick-fil-A franchise is also the first chain of restaurants that offered chicken nuggets to its patron diners.
The Chicken Connoisseur: The Early Years of Chick-fil-A’s S. Truett Cathy
At a time when the hamburger was dominating America’s fast food industry, a young Samuel Truett Cathy had a different idea: why not a chicken sandwich? With that, in 1946, Cathy launched a restaurant called Dwarf Grill, which would in time morph into the Chick-fil-A chain of over 1,500 quick service restaurants that specializes in chicken dinners, and has become something of a cultural icon in the southern U.S.

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