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Big News

Pieology Pizzeria Named Fastest Growing Chain in Technomic's Top 500

Company is First Fast Casual Custom Pizza Chain to Enter Ranking


Rancho Santa Margarita, CA (RestaurantNews.com) Pieology Pizzeria, where pizza lovers go to create custom pizzas in endless flavor combinations, has earned the number one spot in terms of sales and unit change in Technomic's annual top 500 chain restaurant report. Technomic, the leading fact-based consulting and research firm serving the food industry, reported Pieology as the fastest growing limited service restaurant chain, having more than tripled both sales and unit growth in 2014. In addition, Pieology is the first fast casual, build-your-own pizza concept to enter the ranking amongst the nation's largest brands. The much-anticipated report, which debuted in the late 1970s and has evolved over time, originally published as the "Top 100."   Full Article � 


Better interviewing will yield better hires

by Bob Gershberg, Managing Partner/CEO Wray Executive Search

Bob Gershberg


Sorry to be the bearer of bad news, but if you are like most, your interview processes are sorely lacking. Still using the standard interview questions created by Robert Half in the 1960's? You know the ones: "Tell me about yourself?" "What are your greatest strengths?" "What are your weaknesses (or PC version - areas of development)?" "What is the most exciting project you've ever worked on?" You are boring your top candidates and not getting an effective read on the interviewee. Behavioral interviews focus on the past, allow for hyperbole and ignore the future. Train yourselves and your hiring authorities to ask well thought out questions that are consistent across all candidates and by all means, predetermine what a good or great answer is.   Full Article � 

On-Site Dining

On-Site Business Dining takes many forms

by Kent Bain Hospitality Industry Strategist, Innovator, Operator

Kent Bain

Today's On-Site Business Dining takes many forms: cafes; coffee bars; business dining rooms; conference catering; special events; floor pantries; vending; c-stores and food trucks. Added to this plethora of options is the fact demands on today's on-site operators are the heaviest they have been in my forty years in the industry with increased emphasis on health and sanitation, nutritional requirements, sustainability, utility management, budget management, etc. The increasing number and variety of outside retail food options increase the pressures for the on-site providers to perform to a consistent, high quality level. Two of the most important on-site food factors are the corporation's attitude towards food service and the employee base of that firm.  Full Article � 

Before You Sign a Non-compete

Four Things to Consider Before You Sign a Non-Compete

by Rebecca Patt, Vice President of Development, Wray Executive Search
Rebecca Patt

The number of lawsuits over non-compete agreements and trade secrets has nearly tripled since 2000, according to a recent article in the Atlantic, and they are not just for highly paid sales or tech professionals anymore. Even hourly workers at Jimmy John's are being asked to sign them, with litigious repercussions. If your employer presents you with a non-compete agreement, here are four factors to consider:  Full Article �
Executive Movements

Panera Bread Company has named Drew Madsen president effective May 11.
Full Article �

The Krystal Company announced that Tom Murrill, will be joining the company as its new Chief People Officer (CPO), effective Monday, May 4, 2015. He will report to CEO Omar Janjua.   Full Article �

DineEquity Names Veteran Franchise And Retail Executive Darren Rebelez IHOP President. Full Article �

The Wendy's Company Appoints Industry Veteran Kurt Kane To Newly Created Role Of Chief Concept Officer.  Full Article �
More Executive Movements �
Financial Overview

DineEquity, Inc. Reports 30% Growth in Adjusted Earnings Per Share for the First Quarter 2015. Full Article �
Ignite Restaurant Group (NASDAQ:IRG) today reported financial results for the first quarter ended March 30, 2015.  Full Article �

Arby�s achieved significant system same-store sales (SSS) growth of 9.8% in the first quarter ending April 5, 2015 versus the prior year.  Full Article �

Carrols Restaurant Group, Inc. Reports Financial Results for the First Quarter of 2015.   Full Article �

Ruth's Hospitality Group, Inc. Reports First Quarter 2015 Financial Results. Net income was $10.4 million, or $0.30 per diluted share, in the first quarter of 2015. Full Article �

Captain D�s LLC announced last week it is experiencing continued success with 4.94 percent same-store-sales growth for the first quarter of 2015.  Full Article �

Dunkin' Brands Group, Inc. (Nasdaq: DNKN), the parent company of Dunkin' Donuts (DD) and Baskin-Robbins (BR), last week reported results for the first quarter ended March 28, 2015. Full Article �
More Financial News

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"Always look for the fool in the deal. If you don't find one, it's you."
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chairman and entrepreneur

"If you can't feed a team with two pizzas, it's too large."
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founder and CEO
Financial Edge
How public (mis) perception becomes reality
by David Ulrich, EVP Wray Executive Search

David Ulrich

The hyper competitive restaurant industry is rather a fascinating and unique environment given that other industries like technology, automotive, and retail generally revere and even glorify their dominant market leaders. Companies such as Apple, Google, Mercedes Benz, BMW, Ralph Lauren, and even Walmart have enjoyed being in a position of envy and adoration. While the restaurant industry, on the other hand, can be a bit ruthless and brutal to its market leaders. Examples includes the likes of McDonald's, Brinker, and the current "millennial" favorite Chipotle, have all gotten high public praise for their value menu, casual experience, or perceived health conscious ingredients. Full Article �

An Opportunity for Restaurateurs

by Carl Sacks, Director, Catersource Consulting Unit

Carl Sacks

The catering/banquet market is measured using a number of different yardsticks, but most arrive at approximately the same conclusion - the catering opportunity represents approximately 6% to 8% of overall foodservice revenue in North America. This includes most types of catering including retail, hotel, restaurant private dining, off premise and on premise. It also includes certain areas of non-commercial contract foodservice where food is provided on a per event basis.  Full Article � 

Speaking of Assessments
Six Crucial Behaviors for Guest-Facing Employees
by Tom Rollert, Vice President of Culture Integration, Wray Executive Search

In both good times and bad the lifetime value of a guest can be exponentially greater than the value of a series of single transactions from one-time guests. In this era of social networking, it only takes one Tweet or Facebook status update to seriously damage a company's reputation. One bad guest experience can cost you that guest for life. Restaurant organizations are especially prone to losing guests who have a negative experience. Think about these situations from the perspective of a guest. It doesn't take much for a guest to decide that you and your restaurant aren't worth his time, effort, or money. Full Article �
This Month's Opportunities �