Did anyone see the show on CBS last night called Undercover Boss. It was about the CEO of Hooters and what he found by spending a week in the field doing the work of his employees. What did you think of it?
I was pretty unimpressed by the episode. I found it to be one big PR move for Hooters rather than an opportunity to improve the business structure. The "changes" he seemed to decide to make were so minimal that they would, in no way, transform the current reputation of the company or the way the restaurants run their day-to-day business.
I ran a 26 store franchise for Hooters and they have a severe identity crises. Are they a restaurant or a bar? Should they play up on the sex appeal or tone it down. Until they REALLY understand and listen to exactly what they guests want and need from the brand they will waffle. You also heard in the episode about Coby's relationship with his father. I think the entire concept was held back from evolving for a decade because of his unwillingness to adapt. This dining segment is in trouble and needs to invest heavily in to existing stores and markets to survive!
I love the program and how honest the CEO's have been about how far removed they have been from the operations. It is great to see these CEO's be brutally honest and sometimes embarrased but always humbled. Personally I would have fired the general manager at hooters that was making the girls eat out of the plates like a dog or deer or what ever he called it. CEO was a little to kind for that type of inappropriate behavior. I also thought the board rooms were less than professional when the CEO broke the new to the executive teams. The went from very casual, sloppy and slouchy to business suits and well groomed for the final report. Just goes to show you that is how they should present themself all the time.
Locally-sourced, conscientious ingredients are gracing menus and grabbing loyal consumers at an increasing number of restaura -More-
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Gen Z, the first true digital generation, represents the future foodservice consumer. They're a generation on the move that strongly prioritizes speed of service, technology, and having what they want, when they want it. Millennials, more so than older generations, prefer to visit restaurants that offer new and unique foods and flavors. Gen X and Boomers converge on several preferences—such as the importance of a convenient location.
Darden Restaurants, Inc. (NYSE: DRI) and Golden Gate Capital today announced that Golden Gate has completed the acquisition of the Red Lobster business and certain other related assets and assumed liabilities for approximately $2.1 billion in cash.
Dunkin' Donuts announced today the signing of a multi-unit store development agreement with new franchisees, Brian and Sharon Weidendorf, to develop seven restaurants in Duluth, Minnesota and the surrounding areas. The first restaurant is planned to open in spring 2015.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.
When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.
Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.