this is Scott Hudspeth. I interviewed with you in the Fall of 2007 for the Boulder ChopHouse AGM position.
How have you been? I wasn't sure if you had stayed with RockBottom after all their corporate cuts shortly after we had been meeting. So nice to see you are still with such a great company!
I would love to speak with you and catch up with where you and Rock Bottom are at ,in light of the last two years "perfect storm" of economic challenges in our industry.
I hope all is well. I would still like to let you know what I have been up to and talk with you about any current opportunities with your wonderful company. Hope to hear from you, take care. Scott :)
I'm a new guy here trying to meet some people from the food business industry and also trying to get a job.
Is it hard to join your company?
I've being working in the industry for about 14 years doing a lot of different tasks in all kinds of restaurants. If it's possible i can send my resume and some reference letters for you.
Please, let me know ok?
thanks for the note.. things are going well... i did move into a new position - more responsibility which includes participating on the international leadership team... right now working on some things in the UK, Middle East, Singapore and Canada... good stuff! Not sure where the first trip will be... work closely with the president on the international stuff and will travel some with him. its a lot of fun... and a huge learning experience. if you have time, we should get together and catch up.
Would love to catch up sometime. Restaurant is running great, love my management team and the staff is really clicking. Having some family issues right now that I can tell you about when we chat. Good to hear from you.
Red Lobster will nix low-price specials and focus on flourishes like plating in order to reshape itself as a cut above dine-i -More-
The Year of the Instagram Strategy Managing the Instagram channel has become a strategic imperative for any brand or small business, and the urgency grows daily along with its user base. During this webinar on August 12 you'll hear how brands such as Disneyland Resort, JCPenney, and The Coffee Bean & Tea Leaf are utilizing this platform to connect with their customers in an authentic, relevant way. Register today!
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.