Advertisement
 
YOU ARE HERE: LAT HomeCollectionsRestaurant Industry
IN THE NEWS

Restaurant Industry

FEATURED ARTICLES
CALIFORNIA | LOCAL
April 24, 1997 | KIMBERLY BROWER
Pots were boiling, pastries were baking and bodies were moving Wednesday as students at Aliso Niguel High School prepared a special luncheon to announce the start of an internship program to teach students the restaurant business. Students spend 15 hours a week working at local restaurants as part of their Culinary Arts Department curriculum. They also may receive community college credit.
ARTICLES BY DATE
BUSINESS
November 24, 2013 | By Tiffany Hsu
The gig: Greg Dollarhyde, 61, runs Veggie Grill, where the CEO title, he says, stands for "chief energizing officer. " The Santa Monica fast-casual restaurant chain, which serves all plant-based food, was launched in 2006. The number of units doubled this year to 26 stores, and revenue is growing more than 50% a year. In more than four decades in the restaurant industry, Dollarhyde has served as the executive chairman or chief executive of eight businesses, including Baja Fresh Mexican Grill and Zoes Kitchen, and the chief financial officer for two public companies.
Advertisement
BUSINESS
February 5, 2001 | Stephen Gregory
With the economic boom of the late 1990s, California's restaurant industry flourished as Golden Staters left their kitchens more often to enjoy the good life dining out. But what's in store for the industry now as the economy slows to a halt and eating out becomes less appealing to belt-tightening consumers? Add to that skyrocketing overhead due to the energy crunch and increased competition, and restaurateurs these days have much more on their minds than which lettuce to use in their salads.
BUSINESS
August 28, 2013 | By Tiffany Hsu
Ahead of planned picketing by fast-food workers seeking $15-an-hour minimum wage, experts are pondering whether McDonald's, KFC and their quick-service ilk are strong enough to support such a drastic change. Data from research group Sageworks suggests that fast-food eateries are in a strong financial position, enjoying a relatively high 4.6% profit margin. Between August 2012 and 2013, the segment grew sales at its highest rate since the recession, enjoying a 12.9% boost, according to the group.
FOOD
October 10, 1985 | DANIEL P. PUZO, Times Staff Writer
The restaurant industry is increasingly concerned about people skipping meals, and as a result, has commissioned a research firm to identify why food abstinence is on the rise. A universal reason for the omission of meals was not necessarily forthcoming. Nevertheless, the demographic profile of meal-skippers offers some interesting background on contemporary habits. The research, produced by GDR/Crest Enterprises in Park Ridge, Ill.
BUSINESS
July 31, 2012 | By Tiffany Hsu
Chick-fil-A executives and brothers Dan and Donald Cathy run one of the most controversial fast-food chains around. Doing so makes them some of the richest men in the country. The privately held Atlanta company is valued at $4.5 billion, according to research firm PrivCo . Don "Bubba" Cathy and Dan Cathy -- he of anti-gay-marriage fame -- each own a third. According to PrivCo, that means the Cathys, sons of Chick-fil-A founder Samuel Truett Cathy, are worth $1.5 billion apiece.
NEWS
December 22, 2000 | CANDY SAGON, WASHINGTON POST
After 22 years as a pediatric nurse, Maggie Dahl of Arlington, Va., decided it was time for a change. She was 53 years old, the last of her five kids was leaving the nest, and her nursing job, thanks to hospital cutbacks and outsourcing, had become more and more stressful and less and less satisfying. "It was time to think about the rest of my life," she said. So last year, Dahl enrolled in Northern Virginia Community College's cook apprenticeship program.
NEWS
June 3, 1993 | JAMES RAINEY, TIMES STAFF WRITER
After years of debate and compromise, the Los Angeles City Council surprised even its most ardent anti-smoking advocate by giving preliminary approval Wednesday to a hard-line proposal that would ban smoking in the city's nearly 7,000 eateries. If the law receives final approval, Los Angeles would become the largest city in the nation to prohibit smoking in restaurants.
CALIFORNIA | LOCAL
June 13, 1990 | GARY GORMAN, TIMES STAFF WRITER
In a move to force more compliance with health laws, Ventura County officials plan to start publicizing the names of restaurants, grocery stores and other food providers that are closed for violating county standards. "The public assumes a certain level of inspection and operation, and they have a right to know when that's not met," said Elizabeth Huff, who coordinates food service inspection for the county's Department of Environmental Health.
BUSINESS
May 18, 2013 | By Adolfo Flores, Los Angeles Times
When Jaime Martin del Campo and Ramiro Arvizu opened their Bell restaurant 15 years ago, some customers wondered if they knew how to cook. Accustomed to Mexican food laden with sour cream, melted cheddar cheese and mild salsa that has long been served up in the Los Angeles area, patrons balked at eating La Casita Mexicana's enchiladas covered in pumpkin seed mole, cotija cheese and red onions. Many of the doubters, to the restaurateurs' surprise, were Mexican American. Regional Mexican cooking isn't a tough sell anymore.
BUSINESS
August 26, 2013 | By Tiffany Hsu
The sense of malaise settling over much of the restaurant industry seems to have missed a spot: the still-growing fast-casual segment that includes chains such as Chipotle Mexican Grill and Panera Bread. A new report from researchers at the NPD Group found that the number of upscale quick-service eateries - known for higher service levels, better-quality food and larger check sizes than their fast food cousins - grew 7% in the year ended in May. Foot traffic into such establishments rose 9% as customer visits to the restaurant industry as a whole stagnated.
BUSINESS
July 29, 2013 | By Tiffany Hsu
Hundreds of fast food workers around the country are walking off their jobs Monday to raise support for $15-an-hour pay. Advocacy groups such as Fast Food Forward organized strikes in New York City, Chicago, St. Louis, Detroit, Milwaukee, Kansas City, Mo., and Flint, Mich., to protest the $7.25 federal minimum wage. Demonstrators, coming from jobs in mega-chains such as McDonald's and KFC, are also seeking the right to form unions without retaliation. Strikes from industry workers have intensified in recent months.
BUSINESS
July 10, 2013 | By Tiffany Hsu
To know one California Pizza Kitchen restaurant is to know them all - the black-and-tan booths, low-pile carpeting and acrylic panels. Now, the 28-year-old mall staple known for a pervasive sense of sameness is undergoing what its CEO calls a "de-chaining," upgrading its image and menu to be more individual, relevant and attractive to foodies. The brand, known as CPK, is opening a prototype eatery Wednesday in the Westfield Topanga mall in Canoga Park, its first new location near its Los Angeles home base in five years.
BUSINESS
June 28, 2013 | By Tiffany Hsu
Chief executives at the nation's top restaurant companies earn more in a single morning than the average minimum-wage cook, dishwasher or server does in an entire year, according to research from the Economic Policy Institute. Last year, head honchos at major eatery chains reeled in $11,884,000 on average, including options, according to the institute. In 2008, they made roughly $3 million in overall compensation. When Don Thompson took over as McDonald's Corp. CEO last year, he got a 26% raise to a $1.1-million base salary.
BUSINESS
May 18, 2013 | By Adolfo Flores, Los Angeles Times
When Jaime Martin del Campo and Ramiro Arvizu opened their Bell restaurant 15 years ago, some customers wondered if they knew how to cook. Accustomed to Mexican food laden with sour cream, melted cheddar cheese and mild salsa that has long been served up in the Los Angeles area, patrons balked at eating La Casita Mexicana's enchiladas covered in pumpkin seed mole, cotija cheese and red onions. Many of the doubters, to the restaurateurs' surprise, were Mexican American. Regional Mexican cooking isn't a tough sell anymore.
BUSINESS
March 7, 2013 | By Frank Shyong, Los Angeles Times
As a doctor, Jonathan Tam has a message for San Gabriel Valley residents: Eat your vegetables. Farm Cuisine, his new organic restaurant in Monterey Park, is trying to get cost-conscious Chinese diners to buy healthful organic takes on traditional Chinese dishes. But the pricier meals are a tough sell in the heavily Asian American valley, where more than 500 Chinese restaurants are in a pitched battle to offer authentic dishes at ever lower prices. JOIN A LIVE DISCUSSION AT 4 P.M. PT Area restaurants wear B and C food-safety grades like badges of honor, and diners line up for cheap fried pork dumplings and dim sum at $2 a plate.
BUSINESS
July 6, 2011 | By Sharon Bernstein, Los Angeles Times
The restaurant industry has asked the federal government to tone down and delay some of its proposed rules for displaying calorie counts on menus. The industry wants the Food and Drug Administration, which is developing the rules, to allow a variety of approaches for letting consumers know how many calories are in the food they are considering buying. For example, said Dan Roehl, lobbyist for the National Restaurant Assn., the current proposed rules would require pizza chains to post the calories for an entire pizza.
BUSINESS
November 24, 2013 | By Tiffany Hsu
The gig: Greg Dollarhyde, 61, runs Veggie Grill, where the CEO title, he says, stands for "chief energizing officer. " The Santa Monica fast-casual restaurant chain, which serves all plant-based food, was launched in 2006. The number of units doubled this year to 26 stores, and revenue is growing more than 50% a year. In more than four decades in the restaurant industry, Dollarhyde has served as the executive chairman or chief executive of eight businesses, including Baja Fresh Mexican Grill and Zoes Kitchen, and the chief financial officer for two public companies.
BUSINESS
January 15, 2013 | By Tiffany Hsu
Past restaurant marketing campaigns have usually featured sexy patrons having a good time with friends or their adorable young families. But according to new research, maybe it's time food-service companies started focusing more on silver foxes. Historically, baby-boomer consumers and older customers have been less likely than younger peers to visit dining establishments. But that's changed since the recession, according to the NPD Group research firm. In the last five years, graying patrons have grabbed an increasing share of restaurant traffic, with more visits to every segment of the restaurant industry than before the downturn.
BUSINESS
December 11, 2012 | By Tiffany Hsu
The American restaurant industry is headed into a year full of obstacles, including health coverage costs related to "Obamacare," employee turnover, rising food costs and weak consumer spending. Still, the National Restaurant Assn. predicts that the country's 980,000 eateries will pull in more than $660 billion in sales in 2013 - or 3.8% more than this year's revenue stream. If the forecast is accurate, restaurants will enjoy four consecutive years of real sales growth. The industry will employ 13.1 million people in 2013, or 10% of the total American workforce, according to the Tuesday report . That's a 2.4% rate of employment growth, which is slower than the 3% pace set by restaurants this year but still much higher than the overall 1.4% rate among all employers.
Los Angeles Times Articles
|