Gary Green to retire as COO of Compass Group, North America

Green has worked for the foodservice provider for nearly 40 years.


What questions should I be asking prospective foodservice employees?

It can be tough to predict how someone will perform on the job from an interview, Advice Guy says, but the more practical your questions are, the better.

The spicy fried chicken concept, which started as a brick-and-mortar fast casual, aims to grow its concession business.

Cura Hospitality’s BeWell Nutrition for the Active Adult offers rewards for physical activity.

Attendees of performing arts programs can now order a variety of chef-crafted dishes from Bodega at The Ford.

The new cafe concept offers the opportunity to customize meals around five tastes: sweet, salty, spicy, sour and umami.

The onetime Army cook founded three foodservice management companies over a nearly 60-year career.

Johnson returns to the company after starting a consulting firm, co-founding a school and more.

Samantha Cruz draws on Florida’s melting pot of cuisines for the menus at Rum Room and Venu.

Since so many operations are seeking cooks, talented ones can practically choose their gig and may look for better circumstances elsewhere. But a few straightforward strategies can help keep cooks on staff, Advice Guy says.

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